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. In a large saute pan with high sides over medium-high heat, add the peanut oil.
My favourite is fresh hokkien noodles. But you can use any noodles for this dish, fried or fresh, except vermicelli (hard to stir fry with this sauce), or fresh soup egg noodles (the ones that come coated in cornflour in the packets. Bring broth, soy sauce, chili sauce, ginger and garlic to a boil over high heat. You can have Stir-fry Noodle Soup using 18 ingredients and 18 steps. Here is how you cook it.
Ingredients of Stir-fry Noodle Soup
- Prepare of dried wood ear mushrooms.
- It’s of dried shitakii mushrooms.
- It’s of pork chops, sliced in thin strips.
- It’s of corn starch.
- You need of soy sauce.
- You need of sesame oil.
- You need of shitakii powder (optional).
- It’s of oil.
- Prepare of garlic, minced.
- You need of Napa cabbage, sliced in 1/2 strips.
- Prepare of bamboo shoots, sliced.
- Prepare of oyster mushrooms, sliced in chunks.
- You need of green onions, sliced.
- You need of chicken or pork stock.
- You need of soy sauce.
- It’s of black vinegar.
- It’s of fresh noodles.
- Prepare of eggs.
Reduce heat and add Broccoli Stir-Fry. Arrange noodles in soup bowls and ladle broth and vegetables over noodles. Serve with lime wedges and garnish, if desired with cilantro. If you have a large amount of stir fry leftovers, use the higher quantity of ingredients listed.
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.
Once the pot is simmering and the smells of the flavors start to develop, add in the left overs. Stir fry vegetables until still crunchy on the outside but beginning to soften on the inside. Add garlic, sauces and sugar, and mix to combine. Add chicken stock, Tamari, Cooking Wine and Sesame Oil. This version has more veggies and flavor.