Pickled Long Beans with Pork Noodle Soup

Method8 steps · about 30 min

1. 1

   Step 1: Mix all 8 oz ground pork with 1 tbsp of the divided cooking oil (1 tbsp), 2 tsp cornstarch, 1 tsp soy sauce and 1 tsp Shaoxing wine. Keep it refrigerated while you prepare everything for the wok. Wash, drain, deseed and dice both small bell peppers. Wash, drain and thinly slice the selected 3–10 chilies; mince the ginger (2 tsp) and chop the garlic (5). Chop the ready pickled long beans into ¼-inch pieces. Have all these prepared ingredients beside the stove before heating the wok.

   Uses 8 oz ground pork · 1 tbsp from the divided cooking oil · 2 tsp cornstarch · 1 tsp soy sauce · 1 tsp Shaoxing wine · 2 tsp ginger · 5 garlic cloves · 1 small green bell pepper

   
2. 2

   Step 2: Heat the remaining 2 tbsp cooking oil in a wok over high heat. Add all the marinated pork from step 1, breaking it up as it cooks. Fry until it is fully cooked and beginning to crisp lightly; ground pork must reach 71°C/160°F. Keep the wok attended.

   Uses All the marinated ground pork prepared in step 1 · Remaining 2 tbsp cooking oil

   
3. 3

   Step 3: Add all the prepared 2 tsp minced ginger to the cooked pork and stir-fry for 1 minute.

   Stir-fry ginger for 1 minute · 1 minUses All the fully cooked pork and pan oil from step 2 · All 2 tsp minced ginger prepared in step 1

4. 4

   Step 4: Add all five prepared chopped garlic cloves and fry until the garlic is lightly browned, stirring to prevent burning.

   Uses All the pork, ginger and pan oil from step 3 · All five chopped garlic cloves prepared in step 1

   
5. 5

   Step 5: Add both prepared diced bell peppers to the wok and stir-fry until softened. Add all the sliced chilies and chopped pickled long beans, 1 tsp sugar and ⅛ tsp white pepper. Stir-fry for a few minutes until the beans and chilies are heated through. Keep the finished topping hot while preparing the bowls.

   Uses All the pork and fried aromatics from step 4 · Both diced bell peppers prepared in step 1 · All the selected 3–10 sliced chilies prepared in step 1 · All the package of chopped pickled long beans prepared in step 1 · 1 tsp sugar · ⅛ tsp white pepper

6. 6

   Step 6: Cook enough of your chosen noodles for four bowls according to their package directions, using the separate noodle-cooking water. Drain them when cooked.

   Uses The selected unmeasured noodle quantity for four bowls · Water for cooking the chosen noodles, as needed

7. 7

   Step 7: In a separate saucepan, heat all 8 cups of ready chicken broth until hot and steaming. Keep it hot for assembling the bowls.

   Uses 8 cups ready chicken broth

8. 8

   Step 8: Divide the drained noodles between four bowls. Pour about 2 cups of the hot prepared broth into each bowl, then spoon a few spoonfuls of the hot pork and pickled-bean topping over each. Adjust each bowl with optional salt or chili oil to taste and serve immediately. Promptly refrigerate any unused cooked topping in a shallow container.

   Uses All the cooked noodles drained after step 6 · All 8 cups hot broth from step 7, about 2 cups per bowl · A few spoonfuls per bowl from the cooked topping in step 5 · Salt to taste, optional · Chili oil to taste, optional