Pork and pickled vegetable rice noodle soup (雪菜肉絲米) is a classic Cantonese and comfort food among Hong Kong cafes and noodle restaurants like wonton soup, wonton noodle soup, braised beef ho fun and lo mein. This pork pickled snow cabbage rice noodle soup recipe has detailed instructions and a video to guide you how to make homemade pork and pickled snow cabbage vegetable rice noodle soup at home for your meal.
Love noodles, check out these japchae Korean glass noodles, pad Thai noodles, vegetable chow mein, laksa noodle soup, Singaporen rice noodle and Taiwanese beef noodle soup recipes.
What is pork and pickled vegetable rice noodle soup (雪菜肉絲米)?
Pork and pickled vegetable rice noodle soup is a classic Cantonese breakfast or lunch among Hong Kong cafes like wonton noodle soup, red bean ice drink, baked pork rice, soy sauce noodles, congee, french toast and cheung fun.
Also, stir fry pickled snow cabbage vegetables with the marinated pork usually served with rice noodle soup. However, some people like to use other pickled vegetables such as pickled mustard greens and zha cai (榨菜) pickled mustard plant stem. Or, you can eat noodle soup with Chinese pickled cucumbers.
What are the ingredients for pork & pickled vegetable noodle soup?
In this pork and pickled vegetable noodle soup recipe, the main ingredients are pork, pickled snow cabbage and rice noodles.
Cooking tips for how to make pork & pickled vegetable noodle soup:
- Homemade pickled snow cabbage vegetables 3-4 days before. Or, you can use store bought ones.
- Rinse and soak the pickled snow cabbage vegetable for 30-45 minutes because it is salty.
- Marinate pork for at least 15 minutes before stir frying.
- If you like spicy food, you can add chili. This is optional.
- Put 2-3 tablespoons of the pork and pickled snow cabbage into the noodle soup. Or, add to your taste.
- Refrigerate or freeze the extra stir fry pork and pickled snow cabbage vegetables.
FAQs:
See details for this how to make pickled snow cabbage post.
For the pork and pickled vegetables, I usually freeze them and take out some when I make noodle soup. This can last up to 6 months.
This pork and pickled vegetable noodle soup usually uses thin rice noodles. You can use any brand of rice noodles. I personally like to use Three Ladies and Wai Wai brands of rice noodles. 
It can last for 4-7 days in the refrigerator.
Instructions for how to make pork and pickled vegetable rice noodle soup:
Preparation:
1. Pour 5 cups of water in the bowl.
2. Soak 14 oz of the pickled snow cabbage vegetables for 30-45 minutes. (I used one pound of sher li hon (雪里红/雪里蕻) to make around 14 oz pickled snow cabbage. See details for how to make pickled snow cabbage post.)
3. Squeeze the pickled snow cabbage vegetable very well to remove excess water from soaking it.
4. Then, cut the preserved Chinese snow cabbage vegetables into small pieces.
5. Cut 1 medium sized Fresno chili pepper. (This is optional.)
6. After that, cut 11 oz of pork (country style pork ribs boneless) into strips.
7. Next, put the cut pork into a bowl, add 2 teaspoons of garlic powder, 1 tablespoon of sesame oil, 2 tablespoons of soy sauce, 1 teaspoon of sugar and 1 teaspoon of cornstarch.
8. Mix it well and let it marinate for 15 minutes before cooking.
Cooking:
9. Turn on medium small fire, add the marinated pork from step 8 into the non-stick pan.
10. Loose up the pork and keep stir frying until it changes color, around 3-4 minutes.
11. After, add the pickled snow cabbage vegetable from step 4 into the pork. Stir fry them a little bit.
12. Add the chili pepper from step 5 if you like to add a little more flavor. (This is optional.)
13. The following step, pour 6 cups of water into the pot and turn on the fire medium.
14. When the water is boiling, add 2 pieces of rice noodle (8 oz) into the pot, turn the fire to small and let it cook until the noodle is soft. ( I used Three Ladies brand rice noodles, it is a little bit thicker. Therefore, I cooked for 8 minutes. Different brands of rice noodles, the cooking time may vary. Please follow the instructions on the package.)
15. When the noodles are done, drain the rice noodles. (Don't discard the boiling water for the noodles because I used it for the broth.)
16. Put some cooked rice noodles from step 15 into the bowl.
17. Top 2-3 tablespoons of stir fry pork and pickled snow cabbage vegetable from step 12 on the cooked rice noodle. (You can add more or less depending on your taste or saltiness.)
18. Lastly, pour the boiled noodle water into the bowl. (I used boiled noodle water as the broth for this recipe because the pork and pickled vegetables are salty and have a lot of flavor.) Or, you can use chicken broth instead.
Enjoy this pork and pickled vegetable rice noodle soup recipe! Also, check out these salted duck eggs, mouth watering chicken, Chinese pickled cucumbers, kung pao chicken, Chinese cured pork belly, chicken chop, turnip cake and egg tart recipes.
You May Also Like These Recipes:
Subscribe Oh My Food Recipes to get our new recipes delivered straight to your inbox! Follow along on Facebook, Pinterest and Instagram for all the latest updates.
Pork and Pickled Vegetable Noodle Soup
Video
Ingredients
- 14 oz Pickled snow cabbage vegetable
- 11 oz Pork (Country style pork ribs boneless)
- 1 Chili pepper (Medium size, optional)
- 2 pieces Rice noodles (8 oz)
Marinated Pork:
- 2 teaspoons Garlic powder
- 1 tablespoon Sesame oil
- 2 tablespoons Soy sauce
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
Instructions
- Pour 5 cups of water in the bowl.
- Soak 14 oz of the pickled snow cabbage vegetables for 30-45 minutes. (I used one pound of sher li hon (雪里红/雪里蕻) to make around 14 oz pickled snow cabbage. See details for how to make pickled snow cabbage post.)
- Squeeze the pickled snow cabbage vegetable very well to remove excess water from soaking it.
- Then, cut the preserved Chinese snow cabbage vegetables into small pieces.
- Cut 1 medium sized Fresno chili pepper. (This is optional.)
- After that, cut 11 oz of pork (country style pork ribs boneless) into strips.
- Next, put the cut pork into a bowl, add 2 teaspoons of garlic powder, 1 tablespoon of sesame oil, 2 tablespoons of soy sauce, 1 teaspoon of sugar and 1 teaspoon of cornstarch.
- Mix it well and let it marinate for 15 minutes before cooking.
- Turn on medium small fire, add the marinated pork from step 8 into the non-stick pan.
- Loose up the pork and keep stir frying until it changes color, around 3-4 minutes.
- After, add the pickled snow cabbage vegetable from step 4 into the pork. Stir fry them a little bit.
- Add the chili pepper from step 5 if you like to add a little more flavor. (This is optional.)
- The following step, pour 6 cups of water into the pot and turn on the fire medium.
- When the water is boiling, add 2 pieces of rice noodle (8 oz) into the pot, turn the fire to small and let it cook until the noodle is soft. ( I used Three Ladies brand rice noodles, it is a little bit thicker. Therefore, I cooked for 8 minutes. Different brands of rice noodles, the cooking time may vary. Please follow the instructions on the package.)
- When the noodles are done, drain the rice noodles. (Don't discard the boiling water for the noodles because I used it for the broth.)
- Put some cooked rice noodles from step 15 into the bowl.
- Top 2-3 tablespoons of stir fry pork and pickled snow cabbage vegetable from step 12 on the cooked rice noodle. (You can add more or less depending on your taste or saltiness.)
- Lastly, pour the boiled noodle water into the bowl. (I used boiled noodle water as the broth for this recipe because the pork and pickled vegetables are salty and have a lot of flavor.) Or, you can use chicken broth instead.
Notes
Cooking tips for how to make pork & pickled vegetable noodle soup:
- Homemade pickled snow cabbage vegetables 3-4 days before. Or, you can use store bought ones.
- Rinse and soak the pickled snow cabbage vegetable for 30-45 minutes because it is salty.
- Marinate pork for at least 15 minutes before stir frying.
- If you like spicy food, you can add chili. This is optional.
- Put 2-3 tablespoons of the pork and pickled snow cabbage into the noodle soup. Or, add to your taste.
- Refrigerate or freeze the extra stir fry pork and pickled snow cabbage vegetables.
Leave a Reply