YUMMY! Low sodium, low cholesterol, low cal.
Make and share this Chinese Style Noodle and Pork Soup recipe from Food.com.
- 2 ounces uncooked noodles (fine egg noodles, vermicelli or spagettini works the best)
- 2 cups cabbage, thinly sliced (Chinese cabbage, savoy or just plain, whatever)
- 1 1⁄2 cups cooked pork, cubed
- 1⁄4 cup chopped green onion
- 2 (429 ml) cans low sodium chicken broth (I use my own, and about 1 L)
- 1 cup white mushroom, thinly sliced
- 1 teaspoon fresh gingerroot, finely chopped
- 1⁄4 teaspoon crushed red pepper flakes (optional)
- 1⁄2 cup chopped green onion (for garnish, just the green part) (optional)
- Cook noodles according to package directions, or until of desired consistency, drain.
- Meanwhile, in a large pot combine all remaining ingredients. Stir in the cooked noodles.
- Bring to a fulkl boil over high heat, stirring occasionally.
- Boil for about 10 minutes.
- Sprinkle each serving with chopped green onions if desired.
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 better...it wasn't very "soupy". Still, YUM!
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!
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.