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.
- 2 pork chop
- 1 can pickled mustard greens
- 1 tsp oyster sauce
- 1 tsp canola oil
- 2 cloves garlic
- 1/2 cup water
- 1 Tbsp cornstarch
- 2 cups chicken broth
- 1 pack vermicelli
- 1/2 Tbsp soya sauce
- 1/8 tsp salt
- 1/8 tsp pepper
- 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.