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Shredded pork with Salted Vegetables Rice Noodle Soup

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Shredded pork with Salted Vegetables Rice Noodle Soupt01

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
Shredded pork with Salted Vegetables Rice Noodle Soupt02

  1. 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.
  2. Mix pork and chicken with marinade for 15 minutes.
  3. 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.


  1. I would happily travel to Hong Kong for this dish! Thank you for sharing the recipe in the meantime, until I make it out there. 8-D

  2. What a conicidence. I will be making duck and salted vegetable soup noodles this weekend. they are so yum

  3. I'm not familiar with this dish, but it sure looks delicious and homely :)

  4. That looks REALLY good. I love the red chili on top. Makes the soup POP.

  5. Must be quite similar to 雪菜肉絲面...delicious.
    I usually order 雪菜肉絲面 or Zhajiang mian in a noodle house depending if I want soup or dry noodles. :)

  6. hi christine.
    thank you for this recipe and all the others that you are posting. it is helping me to learn and relive all the chinese food that my mum cooks for me. and now that i am getting married and managing a house of my own, your website is an invaluable resource.
    this dish is one of my fiances favourites, so i am really pleased i can make it for him :)
    i have a special request - would you be able to translate your fried glutinous rice from your chinese blog onto this one? many many thanks!! -- jessica

  7. To Jessica,
    The recipe of stir-fried glutinous rice has been translated.

  8. Hi Christine,
    Thank you - I love your recipes. I've made 4 Japanese Cheesecakes this weekend!
    Just wondering what is the purpose of soaking the salted vegetables in salted water for 20 minutes?

    Also while you are here, do you use the Plain Cake Flour or Self-Raising Cake Flour in your cheesecake? Also I'm having trouble melting the cream cheese even though I've left it to get to room temperature for at least 6 hours. Would you mind telling me how long it usually takes you to melt your cream cheese? Mine was at least 30 minutes and there was still lumps and I felt that the milk was all evaporating? Many thanks if you could help.


    1. Hi Jess,
      Thanks for your love of my recipes.

      By soaking the salted vegetables in salted water, it'll help to decrease the saltiness and remove any chemical impurities if there are any.

      For making my Japanese cheesecake, I often use plain cake flour as the beaten egg whites are acting as good raising agent and will make the cake soft enough.

      Yeah, it's quite challenging to melt cream cheese, needs a little bit more patience. If you have a balloon whisk, that'd help a lot. Place the bowl of your cream cheese over warm water to speed up the melting process.

    2. Thanks Christine so much for replying! I'll keep trying with the Japanese Cheesecakes :D

  9. can you tell me what is Salted Vegetables in Chinese or a picture of the can?

    1. The salted vegetables used in this recipe is called 雪菜.