Try this Chinese Noodle Soup with Pork and Winter Pickle recipe, or contribute your own.Suggest a better description
This simple and hearty noodle dish is a snap to make. The most interesting flavor here is the winter pickle which is Chinese cabbage preserved with salt and garlic. This tasty vegetable is often cooked with meat and bland vegetables to provide nice flavors. It is ready to use from the crock by just giving it a quick rinse under cold water. You could use hot bean sauce in place of bean sauce in this dish for extra zip if desired. PREPARATION: Cook the noodles in plenty of boiling water until just done. They should retain some "bite" and not be mushy. This will take four to ten minutes depending on the type of noodle you use. Drain and rinse the noodles under cold water to stop the cooking. This could be done ahead of time if you wish. COOKING: Bring the chicken stock to a boil, reduce the heat and keep warm. Meanwhile heat the oil in a frying pan or wok and add the ground pork. Stir fry over high heat until almost done, about three minutes. Add the bean sauce and winter pickle. Stir fry for one minute longer. Remove the meat mixture from the heat and keep warm. Reheat the noodles by dipping briefly in boiling water if they have cooled off. Portion the noodles into individual noodle bowls. Add the Chicken broth. Spoon a portion of the meat mixture on top and serve at once. Makes three to four servings. Recipe by: Spice Merchant Posted to MC-Recipe Digest by "Chateau Stripmine"
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|Serving Size: 1 Serving (543g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 219 (58%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||33 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 54.7mg||17 %|
|Sodium 717.8mg||25 %|
|Potassium 664.7mg||17 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 16.9g|
|Protein 21.5g||31 %|
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Calories per serving: 380
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