Noodles with Pork and Preserved Vegetable

Noodles with pork and Preserved Vegetable is often referred to in restaurants as preserved vegetables with shredded pork or pork with sichuan preserved vegetables noodle soup. This noodle dish has very little prep time and makes a good portion for all your family members or guests. Make it a noodle party!

This dish is famous in sichuan. When cooking it, choose the thin pork plus sichuan Preserved Vegetable, and then cook them with noodles. The fresh pork and Preserved Vegetable must lure your appetite.

Noodles with Pork and Preserved Vegetable

Now what is a preserved vegetable ( Zha Chai ) ? In this case it is the root or steam of a mustard green, pickled in chili powder and salt. Preserved Vegetable  is my favourite store cupboard Chinese pickled vegetable. It  is salty, spicy and crunchy. I normally use this is to stir fry/steam with pork/chicken or spare ribs. Preserved Vegetable is available in most Chinese grocery store, some in plastic packaging and some in tin/can in large chunks or ready shredded. Personally I prefer the chunky type in a tin/can.You can also buy them uncut in local Asian supermarkets, usually next to the fresh tofu or fresh fish cake.

Preserved Vegetable

The recipe is easy and very quick to make using store cupboard ingredients, few everyday fresh and flavouring ingredients.

Ingredients for Noodles with Pork and Preserved Vegetable : (serve 4)

1-1.3 lbs  pork chop, trimmed and cut into short, thin strips ( about a few inches long and 1/4 inch thick)
1 can shredded szechuan (sichuan) preserved vegetables 12oz (make sure it’s the shredded kind)
1 tsp sesame oil
2 tsp vegetable oil
1 tsp soy sauce
0.5 tsp white pepper
1.5 tsp corn starch
2 14 oz cans of chicken broth
2 cans of water or use more chicken broth
1 green onion (for garnish)
Add white pepper to taste
a handful of dry Chinese flour noodles (In fact, chow mien noodles, egg noodles, udon, spaghetti are also ok to make this noodles soup)

Steps to cook Noodles with Pork and Preserved Vegetable

1, Marinate the shredded 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. Set it aside for 5-10 minutes.

2, 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.

3, Open the can of preserved vegetable and rinse for 2 times with a colander, otherwise it’ll be really salty.

4, Now stir fry the pork in a pan with vegetable oil until it is brown.Then combine all of it in the pot. Add pork and preserved vegetables to the broth and let simmer for 30 minutes. If you feel it’s too salty then add more water or chicken broth.

5, When you’re 10 minutes away start boiling hot water for the dry noodles.


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