Calabash Noodle Soup (Hulu Mian)
Calabash noodle soup is a Chinese noodle dish built from soft calabash, thin strips of pork and a savory broth. The pork gets a quick coating of cornstarch, soy sauce and sugar, which keeps the lean tenderloin tender and lightly sweet when it hits the hot wok. The calabash is stir-fried with garlic first, then simmered just until tender, and eggs poured in at the end enrich the broth.
Instructions
Peel the calabash and cut it into strips about the size of a finger. Slice the pork tenderloin into thin strips.
Toss the pork with the cornstarch, soy sauce and sugar so every strip is lightly coated.
Stir-fry the pork in a wok until it is slightly brown, then take it out and set it aside.
In the same wok, stir-fry the calabash strips with the garlic for a couple of minutes.
Return the pork to the wok and add the stock, more soy sauce and the water.
Simmer for a couple of minutes, until the calabash strips look tender.
Crack the eggs into the soup, letting the whites and yolks drop in whole.
Serve the soup with the noodles.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
