Dry and Wet Noodles

Shredded Pork and Sichuan Preserved Vegetable Noodle Soup

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I often get Sichuan preserved vegetables and pork noodle soup when I go to Taiwanese restaurants, but then I figured out the recipe and how to make it, with the help of my aunt of course. It’s often referred to in restaurants as preserved vegetables with shredded pork or pork with sichuan preserved vegetables noodle soup. This Chinese noodle recipe has very little prep time and makes a good portion for all your family members or guests. Make it a noodle party!

Now the main ingredient is the Sichuan (szechuan) preserved vegetables. Now what is a preserved vegetable? In this case it is the root or steam of a mustard green, pickled in chili powder and salt. You can also buy them uncut in local Asian supermarkets, usually next to the fresh tofu or fresh fish cake. Or you can buy it in the can. I use the White Rabbit brand cans because they are already shredded for me. White Rabbit also sells preserved vegetable whole in cans so make sure you pick the ones that say shredded on it.


Difficulty Level: 1 – Heat, stir, and have a beer.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Real people serving size:4

1 can shredded szechuan (sichuan) preserved vegetables 12oz (make sure it’s the shredded kind)
1-1.3 lbs shredded pork
1 tsp soy sauce
0.5 tsp white pepper
1.5 tsp corn starch
1 tsp sesame oil
2 14 oz cans of chicken broth
2 cans of water or use more chicken broth
2 tsp vegetable oil
1 green onion (for garnish)
Add white pepper to taste
a handful of dry Chinese flour noodles (not chow mien noodles, not egg noodles, not udon, not spaghetti)

First you want to marinate the shredded pork. Sometimes your butcher can cut it into strips for you but often Chinese markets will have pork loin pre-cut into strips. Or you can cut them into strips that are a few inches long and 1/4 inch thick.
To marinate the pork simply add the soy sauce, sesame oil, white pepper and corn starch together. It should be a light marinate, that just coats the pork. Let that sit for 5-10 minutes.
The reason we add corn starch is because it helps to break down the pork. I’m not sure why it acts as a tenderizer but it does. I’ll have to research that and get back to you in a later post.

While pork is marinating, heat a big pot and add in 2 cans of chicken broth and 2 cans of water, bring to a boil.
Open the can of preserved vegetable and rinse 3 times with a colander, otherwise it’ll be really salty.
Now stir fry the pork in a pan with vegetable oil until it is brown.
Now combine all of it in the pot. Add pork and preserved vegetables to the broth and let simmer for 30 minutes. If it’s too salty then add more water or chicken broth.
When you’re 10 minutes away start boiling hot water for the dry noodles.

One of the easiest option is the type of noodle that you can use. I prefer Chinese noodles but in reality you can use any type of noodle. You can also substitute chicken for the pork. Or for a vegetarian version you can leave out the pork and replace it with some other vegetables like bok choy, spinach, bean sprouts, etc.
Oh and if you have pork and preserved vegetables left over with no broth, then you can save it and make fried rice from it! Yes I love fried rice.

That’s it, so easy yet so good.  Either way I hope you enjoyed the Chinese pork and vegetable recipe.