Pork And Noodle Soup Oriental Style Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 1 pound boneless pork shoulder, trimmed and cut into matchstick strips | ||
| Garlic | 1 Clove (5gm), minced | |
| Minced ginger | 1 Tablespoon | |
| 8 cups Basic Chicken Stock or canned chicken broth | ||
| 1 pound kale, mustard greens, or spinach, trimmed, rinsed, and cut into bite-size pieces | ||
| 8 scallions, including tops, thinly sliced | ||
| 2 cups fine egg noodles | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| 1 tablespoon Oriental sesame oil (optional) | ||
Directions
Heat the oil in a large saucepan over moderate heat for 1 minute.
Add the pork, garlic, and ginger, and stir-fry until the pork is no longer pink about 2 minutes.
Add the stock and bring to a simmer, then reduce the heat to low, cover, and cook for 15 minutes.
Stir in the kale and scallions, cover, and simmer for 10 minutes.
Add the noodles and cook, covered, until the kale and noodles are tender about 5 minutes more.
Stir in the salt and pepper and, if desired, the sesame oil
Add the pork, garlic, and ginger, and stir-fry until the pork is no longer pink about 2 minutes.
Add the stock and bring to a simmer, then reduce the heat to low, cover, and cook for 15 minutes.
Stir in the kale and scallions, cover, and simmer for 10 minutes.
Add the noodles and cook, covered, until the kale and noodles are tender about 5 minutes more.
Stir in the salt and pepper and, if desired, the sesame oil
Chef
