Sour Cabbage Shredded Pork Noodles
Tangy pickled cabbage combines perfectly with tender pork shreds on chewy noodles. Every bite bursts with flavors, a heartwarming classic noodle dish.
Ingredients
14 items- Pork loin 200g
- Pickled cabbage (suan cai) 300g
- Fresh noodles 400g
- Ginger 2 slices
- Garlic 3 cloves
- Dried chili peppers 3
- Light soy sauce 1.5 tbsp
- Cooking wine 1 tbsp
- Cornstarch 1 tsp
- Sugar 1/2 tsp
- White pepper 1/4 tsp
- Cooking oil 2 tbsp
- Salt to taste
- Green onions 2 stalks
Nutrition
Steps （7 steps）
Cut pork loin into shreds. Mix with 1/2 tbsp each of cooking wine and soy sauce, 1 tsp cornstarch and a pinch of white pepper. Marinate for 10 minutes.
Rinse pickled cabbage twice to reduce saltiness, squeeze dry and shred. Mince ginger and garlic, cut dried chili into sections, chop green onions.
Heat pan over medium heat, add 1 tbsp oil. When oil is hot (about 160°C), add pork shreds and quickly stir-fry until they change color (about 1 minute). Remove and set aside.
Add another tbsp oil to pan. Over low heat, sauté ginger, garlic and chili until fragrant (30 seconds). Add pickled cabbage, turn to medium heat and stir-fry for 2 minutes until moisture evaporates and edges slightly brown.
Bring a separate pot of water to a boil. Cook noodles for 2-3 minutes until al dente (still a white dot in the center). Drain and rinse under cold water, then drain well.
Add noodles to the pan with cabbage. Add remaining soy sauce (about 1/2 tbsp), sugar and white pepper. Stir-fry over high heat for 1 minute to combine well.
Return the cooked pork to the pan. Continue stir-frying over high heat for 30 seconds to reheat and blend. Adjust salt if needed. Sprinkle with green onions and serve.
Tips
Adding a little oil to the marinated pork prevents sticking. Squeeze pickled cabbage thoroughly to control saltiness. Rinsing noodles in cold water makes them more chewy.
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