Pork and Pickled Mustard Noodle Soup
The saltiness and acidity of Zasai are exquisite! Light pork noodles with a crispy texture
Description
A bowl that goes down smoothly even with no appetite, topping noodles in a clear, light broth with stir-fried shredded pork and desalted Zha Cai (pickled mustard stem).
Restaurants serving Pork and Pickled Mustard Noodle Soup
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chinese noodles
- Lean pork
- Zha Cai(block)
- Chicken broth
- Scallions
Instructions
- [Authentic Recipe]
- Wash blocks of salted 'Zha Cai' (pickled mustard stem) and julienne. If too salty, soak in water to desalt.
- Shred lean pork (ham or loin), massage with soy sauce, wine, and a little potato starch.
- Heat oil in a wok, sauté garlic and scallions for aroma, add pork and stir-fry until color changes.
- Toss in shredded Zha Cai, stir-frying to coat the pork with the Zha Cai's umami and saltiness. Since salt comes from Zha Cai, use only a tiny bit of soy sauce for flavor.
- Warm a light Qingtang broth of chicken and pork bones, place boiled Chinese noodles in a bowl.
- Pour broth, and generously top with the stir-fried 'Zhacai Rousi' (zha cai and pork).
Learn more Spice, substitutes, tips
Key spices
Fermented flavor of Zha Cai
Substitutes at Japanese supermarkets
Store-bought seasoned Zha Cai (wash to desalt), Sliced pork
Pairing
Boiled Dumplings or Luwei(Braised dishes)
Trivia
[For Everyone] A staple menu always present at Taiwanese noodle shops (Miantan). When your stomach is tired from heavy Beef Noodles or Lu Rou Fan, this clear broth and Zha Cai's faint acidity offer supreme healing.
Eating tips & etiquette
[Unique Eating] Sprinkle a bit extra 'white pepper' from the table, chewing the crunchy, crisp texture of the Zha Cai along with the noodles while slurping the broth!
Allergen
Wheat, Pork, Soy