Thai · Dinner
Egg Noodle Soup With Barbecue Pork
Egg noodle soup built around thin slices of barbecue-style pork shoulder simmered in a five-spice and star-anise broth with soy sauce and subtle sweetness. Bok choy and scallion top the bowl, with noodles absorbing the salty-sweet stock. Served hot as a one-bowl meal.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
680Calories
42.3gProtein
28.2gFat
58.4gCarbs
9.2gSugar
3.8gFiber
2180mgSodium
150mgChol
9.3gSat Fat
860mgPotassium
95mgCalcium
4.5mgIron
1.5mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Pat pork shoulder dry, rub with soy sauce, dark soy sauce, honey, five-spice, and white pepper; let sit 10 minutes.
2
Sear
Heat vegetable oil in a skillet over medium-high heat; sear pork all sides 4–5 minutes until deeply browned and caramelized.
3
Braise
Transfer pork to saucepan with star anise, smashed garlic cloves, and enough water to half-cover; simmer on low heat 25 minutes until tender.
4
Rest
Remove pork from braising liquid, rest on a board 10 minutes until juices settle, then slice thinly against the grain.
5
Simmer
Bring chicken stock, water, and fish sauce to a gentle simmer over medium heat for 5 minutes until aromatic.
6
Boil
Cook egg noodles in boiling water over high heat for 3–4 minutes until tender, then drain well.
7
Steam
Drop halved bok choy into simmering broth for 2 minutes until wilted but bright green.
8
Build
Place drained noodles in a deep bowl, ladle over hot broth and bok choy, then fan sliced pork over top.
9
Plate
Scatter sliced scallion over the bowl and drizzle with sesame oil before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork shoulder, cut into a thick slab
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp dark soy sauce
- 2 tsp2 tsp honey
- 1 tsp1 tsp chinese five-spice
- 22 whole star anise
- 4 cloves4 cloves garlic
- 1/2 tsp1/2 tsp white pepper
- 5.2 oz150g dry egg noodles
- 2 1/2 cups600ml chicken stock
- 1/2 cup120ml water
- 2 tsp2 tsp fish sauce
- 22 small bok choy
- 22 scallion
- 1/2 tsp1/2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
