Chinese Style Noodle and Pork Soup
Warm up with a comforting bowl of Chinese Style Noodle and Pork Soup, a flavorful dish that combines tender marinated pork, savory broth, and perfectly cooked noodles. This hearty soup is infused with layers of umami from soy sauce, oyster sauce, and a touch of sesame oil, while fresh ginger and garlic add aromatic depth. Crisp bok choy, julienned carrots, and vibrant green onions provide a burst of color and nutrients, making this dish as wholesome as it is delicious. Ready in under an hour, this versatile recipe is perfect for weeknight dinners or cozy weekends. Garnish with fresh cilantro for a fragrant finish, and enjoy this authentic taste of Chinese comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams pork tenderloin
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon ginger, finely minced
- 2 cloves garlic, finely minced
- 6 cups chicken or pork broth
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 0.25 teaspoon white pepper (or black pepper)
- 1 teaspoon brown sugar
- 250 grams dried Chinese egg noodles or any wheat noodles
- 200 grams bok choy or baby spinach
- 1 medium carrot, julienned
- 2 stalks green onion, sliced
- 2 tablespoons fresh cilantro, chopped (optional)
- 2 tablespoons cooking oil
Instructions
Thinly slice the pork tenderloin into bite-sized pieces. In a bowl, combine the pork with soy sauce, cornstarch, and sesame oil. Mix well and marinate for 15 minutes.
Heat 1 tablespoon of cooking oil in a large pot or wok over medium-high heat. Add the ginger and garlic, and sauté for 1-2 minutes until fragrant.
Add the marinated pork to the pot. Stir-fry until it is just cooked through and no longer pink. Remove the pork from the pot and set aside.
In the same pot, add the remaining tablespoon of cooking oil. Pour in the chicken or pork broth and bring it to a boil.
Stir in the light soy sauce, oyster sauce, white pepper, and brown sugar. Let the broth simmer on low heat for 10 minutes to infuse the flavors.
Meanwhile, cook the noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process. Set aside.
Add the bok choy (or baby spinach) and julienned carrot to the simmering broth. Cook for 2-3 minutes until the vegetables are tender but still bright in color.
Return the cooked pork to the pot and let it warm through for 1-2 minutes.
To serve, divide the cooked noodles into bowls. Ladle the soup with pork and vegetables over the noodles.
Garnish with sliced green onions and fresh cilantro, if desired. Serve hot and enjoy your Chinese Style Noodle and Pork Soup!
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 9912 mg | 431% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 14.6 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 380 mg | 29% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2904 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
