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Chinese Noodle Soup With Pork and Winter Pickle

1 pk Mein noodles or other noodle
4 c Chicken stock

Meat Mixture
2 tb Peanut oil
1/2 lb Lean ground pork
2 ts Bean sauce
1/4 c Winter pickle (tiensin tung choy); rinsed

PREPARATION: Cook the noodles in plenty of boiling water until just done. They should retain some "bite" and not be mushy. This will take four to ten minutes depending on the type of noodle you use. Drain and rinse the noodles under cold water to stop the cooking. This could be done ahead of time if you wish.

COOKING: Bring the chicken stock to a boil, reduce the heat and keep warm. Meanwhile heat the oil in a frying pan or wok and add the ground pork. Stir fry over high heat until almost done, about three minutes. Add the bean sauce and winter pickle. Stir fry for one minute longer. Remove the meat mixture from the heat and keep warm. Reheat the noodles by dipping briefly in boiling water if they have cooled off.

Portion the noodles into individual noodle bowls. Add the Chicken broth. Spoon a portion of the meat mixture on top and serve at once. Makes three to four servings.

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