Spicy Mustard Pork Noodle Soup

Directions

• Chop pork tenderloin into thin 2 inch matchsticks. Place in a bowl and add pork marinade ingredients (cornstarch, Shaoxing rice wine, soy sauce, minced garlic, and sesame oil). Mix well and then set aside.
• In a large pot, cook plain thin white noodles according to packaging until al dente. When noodle is done, drain and rinse with cold water. Add some sesame oil and toss to prevent noodles from sticking together.
• In another large pot, pour in chicken broth and water and turn on high heat. After broth soup comes to a boil, then turn heat to simmer. Cover and let it simmer until ready to add noodles.
• In a wok, heat 1 tablespoon of sesame oil and stir fry pork tenderloin until mostly cooked through. Add spicy mustard stems and dark soy sauce and stir fry for a few minutes until mustard stems are heated through and pork is fully cooked. Cover and turn off heat.
• Transfer noodles to pot of chicken broth and then add salt to taste. Let cook for a few minutes to allow noodles to absorb broth flavor.
• Separate noodles and broth into individual serving bowls. Spoon pork and mustard stem mixture on top of each bowl of noodles and then serve immediately.