Henan Qiang Guo Mian (Scallion-Infused Noodle Soup)
Henan Qiang Guo Mian features a fragrant sizzling base of scallion, ginger and garlic, rich broth, and chewy noodles—a comforting bowl for any day.
Ingredients
13 items- Dried noodles (or knife-cut noodles) 250 g
- Pork tenderloin 100 g
- Napa cabbage 150 g
- Scallions 2
- Ginger 3 slices
- Garlic 3 cloves
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Salt 1 teaspoon
- White pepper ½ teaspoon
- Sesame oil 1 teaspoon
- Cooking oil 2 tablespoons
- Water or stock 1500 ml
Nutrition
Steps （7 steps）
Slice pork tenderloin thinly, mix with 1 tbsp cooking wine, 1 tsp starch and a pinch of salt. Marinate for 10 minutes to tenderize.
Heat 2 tbsp oil in a wok over medium heat. Stir-fry the marinated pork slices for about 1 minute until they change color, then immediately remove and set aside.
Leave a little oil in the wok, add chopped scallion, minced ginger and sliced garlic. Stir-fry over high heat for about 30 seconds until slightly golden and fragrant.
Add the napa cabbage segments and stir-fry over high heat for about 1 minute until softened and edges are slightly charred.
Pour in 1500 ml water or stock and bring to a rolling boil over high heat.
Add the noodles, gently separate with chopsticks to prevent sticking. Cook over medium heat for about 4 minutes until the noodles are just cooked through (no white core when bitten).
Season with light soy sauce, dark soy sauce, salt and white pepper. Return the cooked pork slices and cook for 1 minute to blend flavors. Drizzle with sesame oil and turn off heat.
Tips
Marinate pork with wine and starch to tenderize and remove odor; avoid overcooking noodles—slight chewiness is authentic; using stock instead of water enriches the broth.
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