Soy-glazed Pork and Mushroom Noodles

Name: Soy-glazed Pork and Mushroom Noodles
Yield: Makes 6 to 8 servings as a main dish or 12 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: ⅓ cup Tianjin (Tientsin) preserved vegetable, rinsed, or salt or soy sauce to taste; 2½ quarts chicken broth, homemade or purchased; ¼ teaspoon ground white pepper; 2 tablespoons dark soy sauce; 2 tablespoons vegetable oil; ½ cup thinly sliced green onions; 10 dried shiitake mushrooms, each about 2 inches wide, or 4 ounces fresh shiitake mushrooms; ½ teaspoon ground white pepper; 8 small heads baby bok choy or choy sum (about 1 pound total); 8 cups bean sprouts (about 1 pound); ⅓ cup thinly sliced green onions, including green tops; 2 pounds fresh Chinese egg or wheat noodles, or 1¾ pounds dried; 3 tablespoons Asian sesame oil; 2 pounds boneless pork butt, trimmed of fat; 3 tablespoons vegetable oil; 1½ cups thinly sliced shallots or red onion (about 6 ounces); 3 tablespoons dark soy sauce; 2 tablespoons sugar; 1 teaspoon salt

Preparation info

Makes
6 to 8
servings as a main dish

Difficulty
Easy

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

At a small noodle shop near her home in Indonesia, Fah Liong always ordered the same thing: a bowl of noodles topped with dark soy-glazed pork and mushrooms. She eventually asked the Hakka vendor for the recipe. Luckily for us, he shared it. Pork strips and earthy mushrooms braise in dark soy sauce and sugar until infused with a salty sweetness. Serve the glazed pork over noodles with bok choy and crisp bean sprouts; top it off with a clear broth. This savory combination pr

Ingredients

Asia
China
Dinner
Main course

Ingredients

Method