If you have traveled to or lived in Hong Kong for a while, you must have known this popular Shredded Pork with Salted Vegetables Rice Noodle Soup (雪菜肉絲湯米粉). The salted vegetables used in this noodle soup is called “雪菜/雪裡紅” (xue cai in Chinese), a kind of pickled greens made from mustard. It goes fantastic well with pork, usually cooked in soup, sometimes stir-fried. This time I also added some shredded chicken to increase more proteins and textures, as well as cleared away the leftovers in my fridge. This dish is my family’s favourite, quick lunch throughout the year.
Shredded pork with Salted Vegetables Rice Noodle Soup (Printable recipe)
- 120 gm pork, shredded
- 120 gm chicken, shredded
- 500 ml chicken stock
- 500 ml water
- 50 gm salted vegetables (canned), available at Asian grocers
- 330 gm rice noodles
- 2 to 3 stalks baby bok choy
- sesame oil, to taste
- salt, to taste
- red chili (optional), chopped
- 1 tsp light soy sauce
- 1 tsp cornflour
- 1/2 tsp sugar
- 1 tsp vegetable oil
- pepper, taste
- Follow the instructions of the packet, blanch rice noodles in boiling water until softens. Rinse with cold water to remove the starch outside, then drain well. Set aside. Soak salted vegetables in water with 1/2 teaspoon of salt dissolved, for 20 minutes. Rinse for a few times. Press all the excess water out from the vegetables. Cut into smaller pieces. Wash baby bok choy and cut into halves lengthwise.
- Mix pork and chicken with marinade for 15 minutes.
- In a large saucepan, bring chicken stock and water to a boil. Add salted vegetables, pork and chicken. When it boils again, add rice noodles. Again it boils, add baby bok choy lastly because you don’t want to overcook them and keep them freshly green. Season with salt and sesame oil. Sprinkle red chili if desired. Serve hot.