If you don’t know me, I love love love soups! I can probably have them three times a day, everyday. There’s just so much variety, its comforting, but not too heavy. Here’s my twist on the classic Shanghai noodle soup.
Shanghai Noodle Soup Recipe
- Prep Time :5 minutes
- Cook Time :15 minutes
- Yield : 4
Ingredients
- pork chop - 2
- pickled cabbage - 1 can
- oyster sauce - 1 tsp
- canola oil - 1 tsp
- garlic - 2 cloves
- water - 1/2 cup
- cornstarch - 1 TBSP
- chicken broth - 2 cups
- salt & pepper - pinch
- vermicelli - 1 package
- soya sauce - 1/2 TBSP
Instructions
In a large bowl soak vermicelli noodles in cold water.
Cut the pork chops into thin slices and marinate with salt, pepper, and oyster sauce. Set aside.
Rinse the pickled cabbage in cold water, to remove the salt. About 3-4 times.
Heat oil in a wok or non stick pan, add chopped garlic and pork, fry until no longer pink and golden brown, add pickled cabbage, fry for another minute. Dissolve cornstarch in water in a small bowl. Add water in the wok, then add cornstarch water, cook for 3 minutes until the sauce is thick. Add the soya sauce and adjust seasoning accordingly.
In a medium saucepan bring to a boil the chicken broth and put the vermicelli inside. cook for 30 seconds or until the noodles are cooked. Remove noodles and put in a large bowl with some broth, top with a generous spoon of pork mixture.
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