Noodle Soup with Pork and Pickled Greens

• Meat

  • 1/2 cup Pork

• Produce

  • 3 Chilies, dried
  • 1 can Pickled mustard greens
  • 1 Scallion

• Canned Goods

  • 4 cups Chicken stock

• Pasta & Grains

  • 8 oz Noodles, dried or fresh

• Baking & Spices

  • 1 tsp Cornstarch
  • 1/4 tsp Salt
  • 1/4 tsp Sugar
  • 1/8 tsp White pepper

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 1/2 tsp Sesame oil

• Beer, Wine & Liquor

  • 1/2 tsp Shaoxing wine

Found on thewoksoflife.com

Description

Ingredients

• ½ cup shredded pork
• ¼ teaspoon of salt
• 1 teaspoon cornstarch
• ½ teaspoon sesame oil
• ½ teaspoon shaoxing wine
• ⅛ teaspoon white pepper
• 4 cups chicken stock
• 1 tablespoon oil
• 3-5 dried chilies, de-seeded and roughly chopped (optional)
• 1 can of pickled mustard greens (find this at any Chinese grocery store)
• ¼ teaspoon sugar
• 8 oz. noodles (dried or fresh)
• 1 teaspoon sesame oil
• 1 scallion, chopped

Directions

• In a small bowl, combine the pork, salt, cornstarch, sesame oil, shaoxing wine, and white pepper. Set aside to marinate while preparing other ingredients.
• Bring a pot of water to a boil for your noodles, and cook the noodles according to package directions. Drain. In another medium pot, add your chicken stock and bring to a boil. Keep warm on the stove.
• Heat a tablespoon of oil in your wok over high heat and brown the pork. Add the chilies and the pickled vegetables. Stir-fry for a couple minutes, making sure the heat is still high. Add the sugar, give everything a final stir, and turn off the heat.
• Lay the noodles in your serving bowls and ladle in the hot broth. Top with your pork and vegetable mixture, and top each bowl with a few drops of sesame oil and chopped scallion.
• Commence slurping!