Zha Cai Rou Si Mian (Pickled Mustard Greens and Shredded Pork Noodle Soup) · PrimedTable
Chinese🍜 Noodles & pasta
Zha Cai Rou Si Mian (Pickled Mustard Greens and Shredded Pork Noodle Soup)
⏱ 35 min🍽 Serves 1
A classic Sichuan breakfast noodle soup featuring shredded pork and julienned zha cai (a pickled mustard vegetable from Sichuan), simmered into a savory, aromatic broth. Simple to prepare yet deeply satisfying, this comforting dish is quick enough for breakfast but substantial enough for any meal.
zha cai (pickled mustard greens)small packages pre-julienned, or about 6 oz (170 g) fresh zha cai stem, sliced thin and julienned2
porkpork loin, shoulder, or butt, sliced 1/8 inch thick and julienned to match the zha cai~8 ozest.
soy saucefor marinating pork1 tbsp
Chinese cooking winefor marinating pork1 tbsp
cornstarchfor marinating pork1½ tsp
white pepperfor marinating porkto taste
cooking oilfor marinating pork to prevent strands from sticking together, plus additional oil for cooking
1 tbsp
gingerminced~2 tbspest.
garlicminced~3 clovesest.
shallotssliced~2est.
red chilijulienned, optional~1est.
water or stock4½ cups
noodlesudon, ramen, pho, vermicelli, or egg noodles—cook according to package instructions~8 ozest.
baby bok choy~4-6est.
cilantrodiced, for garnish~¼ cupsest.
scallionchopped, for garnish~2est.
Steps
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1
Prepare the zha cai. If using pre-julienned small packages, you will need two packages. If using a whole fresh zha cai stem (about 6 oz), take half of it, slice it into thin slabs, then julienne it into thin matchstick-like strips.
2
Prepare the pork. Slice it into 1/8-inch-thick slabs, then julienne into thin strips to match the size of the zha cai. Pork loin, shoulder, or butt all work well.
3
Marinate the pork. Combine the pork strips with 1 tbsp soy sauce, 1 tbsp Chinese cooking wine, 1.5 tsp cornstarch, and white pepper to taste. Mix well. Coat with 1 tbsp cooking oil to prevent the strands from tangling together during stir-frying.
4
Prepare the broth water. Fill a pot with water and bring it to a boil over medium heat (about 8 to 10 minutes).
5
Stir-fry the pork. Heat the wok over high heat until smoking hot. Drizzle in a generous amount of oil and swirl to create a non-stick layer. Add the marinated pork and stir-fry over high heat for 2 minutes until the pork changes color.
6
Add the aromatics. Stir in minced ginger, garlic, and shallot slices, and continue to stir until fragrant.
7
Add the zha cai and red chili. Stir in the julienned zha cai and julienned red chili. Continue to stir-fry over high heat for 2 to 3 minutes. It is normal if the bottom of the wok becomes slightly sticky.
8
Add the broth. Pour in 4.5 cups of water or stock (stock is preferable if available). Because zha cai is very salty, do not add extra salt. However, taste the broth and adjust the seasoning as needed, since different brands of zha cai vary in sodium level.
9
Simmer. Cover the wok with a lid and move it to the back of the stove. Let it simmer over low heat for 10 minutes.
10
Cook the noodles. In the pot of boiling water, cook the noodles according to the package instructions. Any type of noodles works—udon, ramen, pho, vermicelli, or egg noodles.
11
Prepare the vegetables. Once the noodles are cooked, remove them and place them in a large serving bowl. Blanch baby bok choy in the same water and place it alongside the noodles.
12
Assemble the dish. Toss diced cilantro and chopped scallion into the cooked zha cai and pork mixture, or add them as garnish. Spoon several generous portions of the zha cai, pork, and broth over the noodles.
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