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shanghai home-style noodle soup

4.8

(11)

thewoksoflife.com
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Prep Time: 25 minutes

Cook Time: 35 minutes

Total: 60 minutes

Servings: 4

Cost: $7.86 /serving

Ingredients

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Instructions

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Step 1

Marinate the julienned pork (or chicken thighs) with 2 tablespoons water, 1 teaspoon Shaoxing wine, ¼ teaspoon salt, ½ teaspoon light soy sauce, ¼ teaspoon sesame oil, and ½ teaspoon cornstarch for 15 minutes.

Step 2

Cook the noodles in a pot of boiling water per the cooking instructions on the package. Drain and set aside. At this point, you can cut the noodles a few times by running a knife or scissors through them so they’re spoon-friendly, but this is optional. The reason for pre-cooking the noodles separately is to prevent the soup from becoming too starchy.

Step 3

Preheat your wok or thick-bottomed pot until it just starts to smoke. Add 3 tablespoons oil, and cook the marinated meat until it turns opaque. Add the sliced mushrooms and stir-fry for 2-3 minutes.

Step 4

Add the stock and cooked noodles. Bring to a boil, and lower the heat to a simmer for 5 minutes, until the noodles are softened and expand slightly. Next, add the leafy greens and bring to a boil again. Add salt and white pepper to taste, and sprinkle with the chopped scallion before serving.

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