Stir-fry Noodle Soup. Stir-fry Noodle Soup In the style of Shandong, and taken with liberties from Martin Yan, this soup has a seriously savory body that invites you to eat everything broth and all. It starts with a stir fry of pork, mushrooms, and veggies, followed by an Asian stock, which poaches eggs. This Stir-fry Noodle Soup dish is a good start, easy to prepare and also delicious.
The broth, often laced with MSG, tastes too artificial and leaves an aftertaste that lingers long after the meal is over. With dry noodles, the instant version of stir-fried noodles, it's the lack of real vegetables and meat that leaves the experience wanting. I am bringing you two delicious ways to use the fresh herb. You can cook Stir-fry Noodle Soup using 18 ingredients and 18 steps. Here is how you cook it.
Ingredients of Stir-fry Noodle Soup
- Prepare 1 handful of dried wood ear mushrooms.
- It’s 4 of dried shitakii mushrooms.
- It’s 1 lb of pork chops, sliced in thin strips.
- You need 2 Tbsp of corn starch.
- It’s 2 tsp of soy sauce.
- You need 2 tsp of sesame oil.
- Prepare 1 tsp of shitakii powder (optional).
- Prepare of oil.
- It’s 2 cloves of garlic, minced.
- It’s 1/2 head of Napa cabbage, sliced in 1/2 strips.
- Prepare 8 oz of bamboo shoots, sliced.
- You need 8 oz of oyster mushrooms, sliced in chunks.
- Prepare 4 of green onions, sliced.
- You need 3 cups of chicken or pork stock.
- It’s 3 Tbsp of soy sauce.
- Prepare 1 Tbsp of black vinegar.
- You need 1 lb of fresh noodles.
- It’s 6 of eggs.
In my go-to One-Pan Chicken Stir-Fry and in my Spicy Noodle Soup! Loaded with veggies, spiralized zucchini for the noodles, chicken, and flavors such as mint, watercress, cilantro, sriracha, and ginger. Print Cup Noodles Stir Fry's authentic Korean BBQ, Teriyaki Beef and vegetarian Sweet Chili flavors are tossed with high-quality vegetables like green beans and cabbage and all have no added MSG. Now you can take your favorite Asian dishes on the go in the cup you adore—from the noodle experts you know and love.
Stir-fry Noodle Soup step by step
- Rehydrate the mushrooms by covering in boiling water and allowing to sit for several hours. Thinly slice the shitakii and roughly tear the wood ear (also called black fungus in some Asian markets). Keep the mushrooms separate after cutting..
- Combine the pork, shitakii, corn starch, 2 tsp soy sauce, shitakii powder, and sesame oil in a bowl and set aside..
- Combine the cabbage, wood ear, oyster mushrooms, green onion, and bamboo shoots in a large bowl and set aside..
- Gather all your ingredients mise en place. The soup will come together very quickly..
- Prepare the soup base by combining the the stock, soy sauce, and black vinegar and setting over low heat..
- Set a pot of water, for the noodles, to boil. Add a Tbsp of salt and a tsp of baking soda to the water. The soda will increase the pH and give you noodles more spring, like Asian style noodles..
- Boil the noodles for 3 min or until al dente.
- Drain and rinse the noodles to stop the cooking.
- Place the noodles in handfuls into a bowl. Extra noodles should be stored in small zip lock bags as single servings..
- Add the oil to a wok over high heat and add the garlic stirring for 30 seconds until fragrant..
- Add the pork and shitakii and continue to stir fry until browning.
- Remove the cooked pork and set aside..
- Stir fry the veggies/mushrooms until starting to brown..
- Add the soup base and set heat to simmer.
- Make a well in the simmering soup to poach the eggs. One egg per person..
- Poach the eggs. Labeling soup broth over the eggs after 3-4 minutes..
- Place a poached egg in each bowl.
- Add soup to the noodles and egg and serve.
In a medium sized pot, bring the broth to a slight boil. Once the broth is ready, add the rice noodles. In a large saute pan with high sides over medium-high heat, add the peanut oil. Quick Stir Fry Leftovers Chinese Noodle Soup. written by Daniela Klein. This is a follow up recipe to Long Chive Asian Noodles, but you can use it for basically any stir fry leftovers.