Snow Cabbage and Shredded Pork Noodles
A quick, savory noodle soup with tender pork, salty preserved snow cabbage, and fresh bok choy. Ready in about 20 minutes, perfect for a fast weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 480
- Protein
- 32g
Ingredients
- 8 oz fresh noodles
- ½ lb pork loin
- ½ cup preserved snow cabbage
- 2 heads bok choy
- 4 cups chicken broth
- 1 tbsp soy sauce
Instructions
- 1
Thinly slice the 0.5 lb pork loin against the grain into strips. Rinse and chop the 2 heads bok choy, separating leaves from stems.
- 2
Bring 4 cups chicken broth to a boil in a pot over high heat. Add the pork strips and 1 tbsp soy sauce, stirring to separate, and cook until the pork is just pink, about 2 minutes.
- 3
Add the 0.5 cup preserved snow cabbage and bok choy stems. Simmer until the stems are tender, about 3 minutes.
- 4
Add the 8 oz fresh noodles and bok choy leaves. Cook until the noodles are tender and the leaves are wilted, about 3 minutes. Taste and add more soy sauce if needed.
- 5
Ladle the noodles and soup into bowls and serve hot.
Tools you’ll need
- large pot
- knife
- cutting board
- ladle
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