Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Noodle soup with pork and pickled vegetables


You'll need

500 gm fresh wheat noodles (la mian) 2 litres (8 cups) chicken stock 2 tbsp light soy sauce 80 ml (1/3 cup) vegetable oil 200 gm pickled vegetable, rinsed and chopped 300 gm minced lean pork ½ red capsicum, seeds removed, thinly sliced 1 tbsp cornflour mixed with 125ml (½ cup) chicken stock To serve: thinly sliced green onion and torn coriander   Green onion oil 125 ml (½ cup) vegetable oil 4 green onions (about 250gm), coarsely chopped

Method

  • 01
  • For green onion oil, heat oil in a saucepan over medium heat. Add green onion and cook until fragrant (15-20 minutes). Strain through a metal sieve into a heatproof bowl and cool. Makes ½ cup.
  • 02
  • Meanwhile, cook wheat noodles in boiling water according to packet instructions. Rinse under cold running water and set aside.
  • 03
  • Bring chicken stock to the boil. Add half the light soy sauce, season to taste, reduce heat to low and simmer gently.
  • 04
  • Meanwhile, heat vegetable oil in a wok over medium heat. Add pickled vegetable and stirfry for 30 seconds. Add pork, remaining light soy sauce, season to taste and stirfry until pork is cooked (1-2 minutes). Add capsicum, stirfry for 30 seconds, then add cornflour mixture. Bring to the boil, stirring continuously, until thick (2-3 minutes). Set aside.
  • 05
  • Divide cooked noodles among serving bowls. Add hot stock and top with pork and vegetable mixture. Scatter with green onion and coriander, drizzle with green onion oil to taste and serve immediately.

I ate this wonderfully substantial and fragrant dish at Noodle Kingdom in Melbourne’s Box Hill. It’s made with the intriguing pickled vegetable xue cai, also called xue li hong. This aromatic pickle is part of the Chinese tradition of preserving vegetables for the harsh winters. In English the vegetable is called red-in-snow cabbage and is sold in cans under the Maling brand as pickled cabbage. If unavailable, you can always substitute Sichuan preserved mustard tuber or stalks (zha cai). Northerners prefer hand-pulled wheat noodles (la mian), but any fresh noodles are just as good. — Tony Tan

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Slightly sweet riesling.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×