I know it’s been awhile since I’ve done a cooking video, so when I realized I still had a package of pickled mustard greens in the refrigerator, I decided to whip up one of my favorite Northern Chinese-style dishes and filmed it for you all!
You’ll see this pork with pickled mustard greens noodle soup at the same Chinese restaurants that serve soup dumplings. It’s often referred to as shredded pork and pickled vegetables noodle soup or minced pork and pickled vegetables. Either way, I love it because I’m a bit of a pickle lover and the crunch of the vegetables is refreshing against the savory shredded pork.
When mustard greens are in season, I’d pickle my own and have fresh pickled vegetables for this dish. But they’re also sold in convenient vacuum packs at the Asian grocery stores, so I’ll sometimes grab these and have them in my frig for a quick-and-easy soup dish.
What makes this easy is I use ground pork along with the convenient pickled mustard packs. The noodles are also a key, so if you can find them, I like the Shanghai-style noodles, similar to the hand-pulled noodles you get at the restaurants. But if you can’t find them, you can substitute for something similar to thick spaghetti.
See this dish come together in my video above, and follow along with the recipe below. Enjoy!
Pork and Pickled Mustard Greens Noodle Soup
Makes 2 to 3 servings
1/2 lb. ground pork
1 bunch pickled mustard greens, finely chopped (about 2 cups)
1 8-oz. can of shredded bamboo shoots
1 packet of Shanghai-style noodles (or thick spaghetti)
1 T sesame oil
1 T soy sauce
1 T Xiao Xing rice wine
1 T fresh ginger, minced (optional)
1 T oyster sauce
1 T sugar
1 t ground white pepper
1 T + 1 t cornstarch
3/4-1 cup chicken broth
4-5 cups pork bone broth (or chicken broth)
Hot sauce to taste
Boil a pot of water to cook the noodles. If you have fresh noodles, it should take 2 to 3 minutes. If you have dried noodles, cook per package instructions.
Remove noodles from pot and drain in colander, rinsing with cold water to stop the cooking process. Let sit until ready to add to the dish.
In small bowl, add pork and marinate using ground white pepper, sesame oil, soy sauce, xiao xing wine, ginger and teaspoon of cornstarch.
In a wok or large skillet, warm one or two tablespoons of cooking oil over medium high heat. Then brown your pork, breaking up into small pieces with a wooden spatula. About 2 minutes on each side. Drain water from can of bamboo shoots, rinse and then add bamboo shoots to the pork, followed by the pickled mustard greens.
Make sure everything is blended and then add a tablespoon of sugar. To create a bit of gravy, mix 1 tablespoon of cornstarch with 1 cup of chicken broth and add to the pork over high heat. Add a little at a time until you get as much sauce that you want. If the sauce is too thick, add a bit more broth to thin it out.
Turn off heat and then season to taste with oyster sauce and hot sauce such as Sriracha. Set aside.
Boil pork bone broth or chicken broth. When ready, add two ladlespoons of broth to a bowl with a serving of the noodles. Then top with some of the pork and pickled mustard green mixture. Serve immediately.
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