Chinese Style Noodle and Pork Soup

"YUMMY! Low sodium, low cholesterol, low cal."
photo by Barbara G. photo by Barbara G.
photo by Barbara G.
photo by Ms B. photo by Ms B.
Ready In:




  • 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 full boil over high heat, stirring occasionally.
  • Boil for about 10 minutes.
  • Sprinkle each serving with chopped green onions if desired.

Questions & Replies

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  1. This was so simple! I sliced leftover recipe #170396 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!
  2. 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!
  3. 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.


I'm a mom and I love to cook. Started cooking when I was 20, and found I love to do it! I love to experiment with new stuff all the time, and I hate prepackaged foods and recipes that use them, so I always try to figure out the ingredients on my own to copy a recipe. I just don't think that opening a can of baked beans and adding something to it makes for homemade beans!!) My husband had a heart attack last year at the age of 39! So now, we try to eat a lot healthier. I am always looking for ways to get more veggies into him. In my recipes, I never add salt, but I post it here cuz I know most people still like the taste. It takes a while, but you get over it when you cut it out of your cooking. We don't even have a salt shaker anymore. Poor guests! I love that when I post something here, I can see the nutritional breakdown so I know what he can and can't have. I've printed all kinds of recipes that I've found here and made up a heart friendly cookbook for us.
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