Soup with Noodles and Shredded Pork

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Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

Noodles in a clear stock, topped by some meat or seafood and a few leafy vegetables, are eaten as a light meal from morning to night by many Chinese. It is served as frequently in noodle shops and street stalls as it is at home. You can vary the ingredients, using chicken, beef, shrimp or crabmeat, and other vegetables.


  • 12 ounces lean pork, cut into matchstick-size strips
  • 12 ounces dried, or 1 pound fresh, Chinese egg noodles
  • 6Ā¼ cups lightly seasoned chicken stock
  • 5 tablespoons vegetable oil
  • 3 scallions, trimmed and cut into 1-inch sections, white and green parts separated
  • 4-6 large iceberg or cos lettuce leaves, torn into pieces
  • Black or white pepper
  • Thin or thick soy sauce


  • Ā½ teaspoon salt
  • Ā¼ teaspoon sugar
  • 1 tablespoon thin soy sauce
  • 6 turns white pepper mill
  • 1 teaspoon Shaoxing wine or medium-dry sherry
  • 1Ā½ teaspoons cornstarch
  • 1 tablespoon water
  • 1 teaspoon sesame oil


  • Marinate the pork. Add the salt, sugar, soy sauce, pepper, wine or sherry, cornstarch, and water to the pork and stir to mix well. Leave to stand for 15-20 minutes, then blend in the oil.
  • Fill the wok with about 3 quarts of water and bring to a boil. Add the noodles and return to a boil. Using a pair of chopsticks or a fork, separate the noodles and continue to boil until al dente. Fresh noodles take about 1Ā½ minutes, dry ones 3-4 minutes, or longer. (Check the package for instructions.) Pour into a colander to drain. Divide the noodles into 6 portions. Put 1 portion into each of 4 individual bowls, and the remaining 2 portions into a large serving bowl for second helpings.
  • Add the stock to the wok and bring to a gentle boil. Add 3 tablespoons of the oil and the white scallions. Add the pork, separate with chopsticks or fork, and simmer for 45-60 seconds, or until opaque. Using a perforated spoon, lift about one-sixth of the pork and scallions each time and place on the noodles in the 4 bowls. Add the remainder to the large bowl.
  • Return the soup to a boil and add the remaining 2 tablespoons oil. Add the lettuce and the green scallions, return to a gentle boil, then remove the wok from the heat. Divide the lettuce and scallions as before.
  • Divide the soup among the individual bowls and the large bowl and serve immediately. Pepper and soy sauce can be used at the table to individual taste.

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