Chinese Pickled Mustard with Shredded Pork Noodle Soup

April 23, 2019Mrs. Lin's Kitchen

Pickled Mustard with Shredded Pork Noodle Soup is a simple yet delicious recipe. The star of this dish is the Chinese Pickled Mustard which makes the noodle flavorful without using any seasoning.

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Chinese Pickled Mustard with Shredded Pork Noodle Soup is relatively easy to make. Since I often keep those ingredients in my refrigerator, it has always been one of my go-to recipes for a quick lunch or dinner.

Ingredients:

  • 1 cup of sliced Chinese Pickles Mustard
  • 1 cup of shredded pork (butt or belly)
  • 2 cups of soup stock
  • 3 cups of water
  • 1 tbsp. of oil
  • 1 green onion
  • 1 clove of garlic
  • 1 small chili pepper
  • Spinach
  • Noodle
Chinese Pickled Mustard

Chinese Pickled Mustard comes packaged in either shredded or as a whole from many different brands. Because they are made differently, the salt level will also be different and you will need to soak them in water for at least 15 to 30 minutes to adjust the saltiness to your liking.

Chinese Pickled Mustard with Shredded Pork Noodle Soup

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Chinese Pickled Mustard with Shredded Pork Noodle Soup

Ingredients

  • 1 cup sliced Chinese pickled mustard
  • 1 cup shredded pork belly, or pork butt
  • 2 cup soup stock
  • 3 cup water
  • 1 tbsp oil
  • 1 stalk green onion
  • 1 clove garlic
  • small chili pepper
  • spinach
  • noodle

Instructions

Preparation

  • 1)

    Chop green onion into long pieces and slice parallel to the length.

  • 2)

    Slice garlic.

  • 3)

    Chop chili pepper in half.

  • 4)

    Rinse spinach. Cut off the roof and chop in half.

  • 5)

    Cut pork belly intro shredded, string-like pieces

  • 6)

    Prepare noodles according to the instruction on the package.

Cooking

  • 1)

    In a pot of boil water, blanch spinach for about 15 to 20 seconds.

  • 2)

    In a separate pan, add 1 tbsp of oil. Then, saute garlic, chili pepper and green onion until fragrant.

  • 3)

    Add shredded pork to the pan and stir until it’s no longer pink.

  • 4)

    Lastly, add sliced pickled mustard and stir-fry everything for a minute or so. Turn off the heat and set it aside.

  • 5)

    Combine 2 cups of soup stock with 3 cups of water and bring to a boil.

Serving

  • 1)

    On top of a bed of noodle, add spinach, sauteed pork and pickled mustard. Pour in the hot soup stock. Enjoy!

Notes

You can use any types of Asian noodles to replace gluten-free noodle.
There is no need to season the noodle with salt because Chinese pickled mustard is already salty.
If the pickled is too salty, soak it in water for 10 to 30 minutes before cooking.
Store-bought chicken soup stock can be used if you don’t have time to make your own stock.
You can adjust the chicken stock and water ratio according to your taste.

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