Chinese Style Noodle and Pork Soup

Total Time
Prep 15 mins
Cook 10 mins

YUMMY! Low sodium, low cholesterol, low cal.

Ingredients Nutrition


  1. Cook noodles according to package directions, or until of desired consistency, drain.
  2. Meanwhile, in a large pot combine all remaining ingredients. Stir in the cooked noodles.
  3. Bring to a fulkl boil over high heat, stirring occasionally.
  4. Boil for about 10 minutes.
  5. Sprinkle each serving with chopped green onions if desired.
Most Helpful

This was so simple! I sliced leftover Barefoot Contessa Pork Loin - Ina Garten very thinly and used it for the pork in the recipe. I added a little shredded carrot for color and contrast. I also used 2 cans of chicken broth and felt that more would have been wasn't very "soupy". Still, YUM!

Ms B. November 17, 2006

This was kind of like a very fresh-tasting version of packaged noodle soup (which is nice for me, because I love ramen noodles and the like, but I tend to shy away from them because they are so bad for you). I used fine egg noodles and plain green cabbage. I cooked my pork cutlets with a little bit of Chinese five-spice powder on them, just for kicks. I didn't have any fresh ginger, so I used the ginger paste stuff that you can get in the produce section of the grocery store. I also didn't have any red peppper flakes on hand, so I subbed sriracha sauce instead (which I like better anyway). Next time I might add some shredded carrot or something, just to add a little more color (I'm so one of those "clean out the fridge, and voila, soup" people lol). Next time I might try this with chicken instead (just personal preference, I'm not a big pork eater). If you are looking for a nice starter course for a homemade Chinese meal, here's a good choice! Thanks for posting!

Muffin Goddess October 29, 2006

This was very good and so easy to make. Make sure your noodles are a little undercooked before you add them to the soup mixture since they will continue to cook. Also, I used Bok Choy cabbage and it was wonderful. Thanks for the recipe.

Paige August 06, 2007