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Noodle Soup with Pork and Pickled Greens

By Galen Lau
Adapted from this recipe at

Yields: 2 servings


For the pork and marinade:

  • 4 oz. pork, shredded
  • ¼ teaspoon of salt
  • 1 teaspoon cornstarch
  • ½ teaspoon sesame oil
  • ½ teaspoon shaoxing wine
  • ⅛ teaspoon white pepper

For the rest of the noodle soup:

  • 4 cups chicken stock
  • 1 tablespoon oil
  • 3 fresh red chilies, de-seeded and finely chopped (optional)
  • 1 can of pickled mustard greens
  • ¼ teaspoon sugar
  • 8 oz. noodles (dried or fresh)
  • 1 teaspoon sesame oil
  • 1 scallion, chopped (optional)


  1. In a small bowl, combine the pork, salt, cornstarch, sesame oil, shaoxing wine, and white pepper. Set aside to marinate while preparing other ingredients.
  2. 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.
  3. Heat a tablespoon of oil in your wok over high heat and brown the pork. Add the pickled mustard greens, and stir-fry for a couple minutes. Add the chilies and sugar, give everything a final stir, and turn off the heat.
  4. 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.