Sort ingredients
condeculinaire77
QR Code
Listen
Pdf
In a medium bowl, combine pork strips and marinade (except oil). Then add oil and mix well again. Set aside to marinate for 30 minutes at room temperature.
Bring a medium pot of water to a boil. Add the noodles and cook until half cooked, about 2 – 4 minutes (check package direction), stirring often to separate the noodles. Drain and rinse under cold running water for 10 seconds. Set aside to drain.
In another medium pot, whisk together ⅓ can of canned soup with water. Once mixed, add chicken broth. Bring to a boil over medium-high heat, whisking occasionally.
Meanwhile, in a large skillet or wok over medium heat, add ½ tablespoon vegetable oil. Add the pork and cook until no longer pink on the outside (not cooked through). Transfer to a medium bowl.
In the same skillet, wipe clean with a paper towel. Over medium heat, add ½ tablespoon oil. Add shallot and garlic. Cook for 2 minutes. Add pickled mustard greens and pork. Add the wine and let it evaporate for a minute. Then add the rest of the seasoning and combine well. Cook for 2 minutes.
Add the half-cooked noodles into chicken soup. Cook for 2 – 3 minutes. Taste the soup and season with a pinch of salt if needed. Divide the noodles into 2 large serving bowls. Top with pork mixture and soup. Serve immediately.