Pork And Noodle Soup With Shiitake And Snow Cabbage

Name: Pork And Noodle Soup With Shiitake And Snow Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 ounces medium-size dried shiitake mushrooms (dried forest mushrooms); 1 cup cold water; 6 cups low-salt chicken broth; 2 (1-inch-diameter 1/8-inch-thick slices) peeled fresh ginger; 1 pound fresh Shanghai noodles; 3 tablespoons peanut oil or vegetable oil, divided; 12 ounces pork butt, trimmed, cut into 2-inch-long matchstick-size strips; 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry; 1 tablespoon soy sauce; 1 (6 1/2-ounce) can preserved snow cabbage, well drained; 1 cup drained canned bamboo shoot strips (most of one 8-ounce can); 3/4 teaspoon sugar

Servings: persons

1 1/2 ounces medium-size dried shiitake mushrooms (dried forest mushrooms)
1 cup cold water
6 cups low-salt chicken broth
2 (1-inch-diameter 1/8-inch-thick slices) peeled fresh ginger
1 pound fresh Shanghai noodles
3 tablespoons peanut oil or vegetable oil, divided
12 ounces pork butt, trimmed, cut into 2-inch-long matchstick-size strips
1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon soy sauce
1 (6 1/2-ounce) can preserved snow cabbage, well drained
1 cup drained canned bamboo shoot strips (most of one 8-ounce can)
3/4 teaspoon sugar

1
Place shiitake mushrooms in medium bowl. Add 1 cup cold water; let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms dry. Cut off stems; discard. Thinly slice caps.
2
Combine broth, ginger, and reserved mushroom liquid in large saucepan; bring to boil. Cover and reduce heat to low.
3
Boil noodles in salted water until tender but still firm to bite, about 3 minutes. Drain; divide among 6 bowls.
4
Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water evaporates on contact. Add 2 tablespoons oil, then pork, spreading evenly. Cook without stirring 20 seconds; then stir-fry pork until no longer pink, about 2 minutes. Stir in rice wine and soy sauce. Transfer to plate.
5
Add remaining 1 tablespoon oil to same wok (do not clean) over high heat. Add mushrooms; stir-fry 1 minute. Add snow cabbage, bamboo shoot strips, and sugar; stir-fry 30 seconds. Stir in pork and any accumulated juices. Stir-fry 1 minute. Top noodles with pork mixture. Divide hot broth among bowls.

1368

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 ounces medium-size dried shiitake mushrooms (dried forest mushrooms), 1 cup cold water, 6 cups low-salt chicken broth, 2 (1-inch-diameter 1/8-inch-thick slices) peeled fresh ginger, and more.

Yes, Pork And Noodle Soup With Shiitake And Snow Cabbage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!