Chinese Noodle Soup with Shredded Pork and Pickled Vegetable


200 g wheat noodles
1/2 lb pickled vegetable (雪菜)
2/3 lb lean pork, shredded
2 tbsp shredded ginger


1 tbsp light soy sauce
1 tsp cornstarch
1 tbsp water
2 tbsp oil


3/4 tsp cornstarch
4 tbsp water
1/2 tsp sugar
1 tsp dark soy sauce
1 tbsp sesame oil


2 chicken cubes
6 cups water
1/3 tsp sugar
1/8 tsp sesame oil
dash ground white pepper


  1. To make the soup, add soup ingredients to a pot. Bring to a boil. Remove form heat and set aside.
  2. Rinse and soak pickled vegetable in water with a pinch of salt for 1 hour. Drain well and finely chop.
  3. Add marinade to pork and set aside for 10 minutes.
  4. Saute ginger with 2 tbsp oil. Stir-fry pork until no longer pink. Add pickled vegetable and stir-fry for 1 minute. Add sauce ingredients. Remove when when sauce boils and thicken.
  5. Cook noodle in slated water until al dente. Drain with a colander. Mix in some oil and divide into 4 serving bowls. Pour soup over noodle and spoon pork and pickled vegetable mixture on top. Serve hot.

Source: Hong Kong magazine