Salted Mustard Greens and Shredded Pork Noodle Soup (雪菜肉絲麵)
Salted mustard greens and shredded pork noodle soup is a Chinese noodle dish that gets its character from the greens, which are cured with salt in the refrigerator for several days before cooking. That short pickling gives the soup a sharp, savory edge that plain stock could not supply. The pork is cut into thin strips and coated in corn starch, soy sauce, and sugar, so it stays tender in the wok. Many Chinese restaurants in the US serve it.
Instructions
Wash the mustard greens and dry them well. Toss them with salt, seal them in a plastic bag, and keep the bag in the refrigerator for several days until the greens are semi-pickled.
Cut the pork tenderloin into tiny strips. Mix the strips with corn starch, soy sauce, and sugar and leave them to marinate while you prepare the greens.
Take the salted greens out of the bag and dice them.
Stir-fry the pork in a wok until it is slightly brown, then remove it from the wok. Stir-fry the diced greens in the same wok until they are slightly brown as well.
Return the pork to the wok and pour in soup stock and water. Simmer for a couple of minutes, then ladle the soup over cooked noodles and serve.
Make it personal.
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