Chinese · Dinner
Pickled Vegetable Pork Noodles
Stir-fried wheat noodles tossed with browned ground pork, sour pickled mustard greens, garlic, ginger, and scallion, seasoned with soy sauce, Shaoxing wine, and fresh chili. Sour, savoury, and lightly spicy, served hot from the wok in a single bowl.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
676Calories
32.4gProtein
35.1gFat
54.7gCarbs
4.2gSugar
4.1gFiber
1482mgSodium
127mgChol
11.3gSat Fat
670mgPotassium
60mgCalcium
3.7mgIron
1mcgVitamin B12
10mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Mince the garlic and ginger, slice the scallion and chili, and chop the sauerkraut; set aside near the stove.
2
Heat the vegetable oil in a wok over high heat until shimmering. Add the ground pork, breaking it up with a spatula, and fry 3 minutes until browned and no longer pink.
3
Add the garlic and ginger, stirring over medium heat 30 seconds until fragrant, then add the sauerkraut and stir-fry 2 minutes until softened.
4
Pour the Shaoxing wine, soy sauce, sugar, and white pepper around the wok over high heat, stirring 30 seconds until the liquid coats the pork evenly.
5
Add the cooked wheat noodles and toss over high heat 2 minutes until glossy and evenly coated.
6
Plate
Transfer to a bowl and scatter the scallion and chili on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz420g ground pork
- 5.2 oz150g sauerkraut
- 7 oz200g wheat noodles, cooked
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp Shaoxing wine
- 22 fresh red chili
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp sugar-white
- a pinch of white pepper
