Spicy mustard pork noodle soup is a popular lunch favorite. It has a tangy and spicy flavor from the preserved mustard stems.
Here is the product I use for the spicy mustard greens:
Spicy Mustard Pork Noodle Soup
Course: LunchCuisine: ChineseDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesSpicy mustard green stems stir fried with finely cut pork tenderloin is a great topping to soup noodles!
Ingredients
1 pork tenderloin
1 tablespoon sesame oil
3 cups spicy mustard stems
2 tablespoons dark soy sauce
1 package plain thin white Shanghai noodles
2 quart chicken broth
1 quart water
salt
- Pork marinade:
1 tablespoon cornstarch
1 tablespoon Shaoxing rice wine
1 tablespoon soy sauce
3 cloves minced garlic
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.
