Pan-fried Pork Noodle Soup

A quick and easy dinner that is nutritious and healthy. What will speed up the cooking of this dish is to have some Chinese mushrooms presoaked. I always have a small measuring jug of water with some Chinese mushrooms soaking, ready to pick out and use. I would do this the night before and replenish every evening. However, if you don’t have this habit then you can soak them in hot water, 20 minutes before cooking, which speeds up the softening process. Another shortcut is to buy straight to wok noodles. All the same, I prefer to cook mine from dried in boiling water, that way I can cook them really al dente the way I like them, just like cooking pasta. There are many dried varieties to try: green tea noodles, buckwheat, whole wheat, flat udon and more... you can have a different variation every time!

Preparation time: 20 minutes plus marinating
Cooking time: 10 minutes

Ingredients

  • 1 pork chop or loin steak
  • 2 tablespoons hoi sin sauce
  • 3 oz dried yellow shi noodles (or other variety)

For the Soup

  • 4 cups chicken stock
  • 3 dried Chinese mushrooms, soaked in hot water for 20 minutes, whole
  • 3 oz Napa cabbage, shredded
  • 3 tablespoons light soy sauce
  • 3 tablespoons shaosing rice wine or dry sherry
  • 2 tablespoons rice vinegar
  • oz beansprouts
  • 2 oz spring onions, chopped lengthways
  • pinch of salt and freshly ground black pepper
  • fresh cilantro leaves

Method

  1. Marinate the pork in the hoi sin sauce for as long as possible (overnight is best).
  2. Preheat a griddle pan and cook the marinated pork for about 5 minutes until golden brown on each side.
  3. Meanwhile cook the noodles according to the instructions on the packet, refresh under cold water then drain and set aside.
  4. Bring the chicken stock to a simmer in a wok or pan and add the mushrooms. Throw in the shredded Napa cabbage and season with light soy sauce, rice wine and rice vinegar.
  5. Remove the pork from the griddle pan and set aside to rest.
  6. Add the cooked noodles to the wok along with the beansprouts. Season further to taste then sprinkle in the spring onions.
  7. To serve, ladle some of the noodle soup into a bowl, slice the pork and place on the noodles and garnish with fresh cilantro.

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