Shanghai Noodle Soup

8 ounces (225g) pork shoulder or boneless chicken thighs, julienned
2 tablespoons water
1 teaspoon Shaoxing wine
1/4 teaspoon salt
1/2 teaspoon light soy sauce
1/4 teaspoon sesame oil
1/2 teaspoon cornstarch
4 ounces dried wheat noodles
3 tablespoons oil
5 cups chicken and pork stock or just plain chicken stock
8 ounces (225g) leafy greens, coarsely chopped
Salt, to taste
Ground white pepper, to taste
2 scallions, chopped

Marinate the julienned pork (or chicken thighs) with 2 tablespoons water, 1 teaspoon Shaoxing wine, 1/4 teaspoon salt, 1/2 teaspoon light soy sauce, 1/4 teaspoon sesame oil, and 1/2 teaspoon cornstarch for 15 minutes.

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.

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 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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