Light Shanghai Noodle Soup Recipe - Chichilicious

Light Shanghai Noodle Soup

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
Total Time: 20 minutes
Servings: 4


  • 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.


Calories: 338kcal | Carbohydrates: 50g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 807mg | Potassium: 361mg | Fiber: 1g | Sugar: 1g | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg
Course: Main Course, Soup
Cuisine: Asian, Chinese
Keyword: noodle soup
Author: Chichi
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