Stir-fry Noodle Soup
Stir-fry Noodle Soup

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, stir-fry noodle soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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. With instant noodle soups, it's the broth and the lack of real and substantial pieces of meat.

Stir-fry Noodle Soup is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Stir-fry Noodle Soup is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have stir-fry noodle soup using 18 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Stir-fry Noodle Soup:
  1. Prepare 1 handful dried wood ear mushrooms
  2. Get 4 dried shitakii mushrooms
  3. Prepare 1 lb pork chops, sliced in thin strips
  4. Take 2 Tbsp corn starch
  5. Take 2 tsp soy sauce
  6. Take 2 tsp sesame oil
  7. Get 1 tsp shitakii powder (optional)
  8. Make ready oil
  9. Get 2 cloves garlic, minced
  10. Get 1/2 head Napa cabbage, sliced in 1/2 strips
  11. Take 8 oz bamboo shoots, sliced
  12. Take 8 oz oyster mushrooms, sliced in chunks
  13. Make ready 4 green onions, sliced
  14. Make ready 3 cups chicken or pork stock
  15. Get 3 Tbsp soy sauce
  16. Take 1 Tbsp black vinegar
  17. Take 1 lb fresh noodles
  18. Prepare 6 eggs

Print Quick Stir Fry Leftovers Chinese Noodle Soup. written by Daniela Klein. This is a follow up recipe to Long Chive Asian Noodles, but you can use it for basically any stir fry leftovers. While stir fries are so so so good, the leftovers aren't usually as appealing. Even when reheated, I find that they have just lost their zing.

Steps to make Stir-fry Noodle Soup:
  1. 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.
  2. Combine the pork, shitakii, corn starch, 2 tsp soy sauce, shitakii powder, and sesame oil in a bowl and set aside.
  3. Combine the cabbage, wood ear, oyster mushrooms, green onion, and bamboo shoots in a large bowl and set aside.
  4. Gather all your ingredients mise en place. The soup will come together very quickly.
  5. Prepare the soup base by combining the the stock, soy sauce, and black vinegar and setting over low heat.
  6. 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.
  7. Boil the noodles for 3 min or until al dente
  8. Drain and rinse the noodles to stop the cooking
  9. Place the noodles in handfuls into a bowl. Extra noodles should be stored in small zip lock bags as single servings.
  10. Add the oil to a wok over high heat and add the garlic stirring for 30 seconds until fragrant.
  11. Add the pork and shitakii and continue to stir fry until browning
  12. Remove the cooked pork and set aside.
  13. Stir fry the veggies/mushrooms until starting to brown.
  14. Add the soup base and set heat to simmer
  15. Make a well in the simmering soup to poach the eggs. One egg per person.
  16. Poach the eggs. Labeling soup broth over the eggs after 3-4 minutes.
  17. Place a poached egg in each bowl
  18. Add soup to the noodles and egg and serve

I love how the noodles slipped so seamlessly in place of brown rice, my usual stir fry foundation. No more panic/disappointment when I schlep in the door after work, tired and hungry, only to find my store of freezer rice depleted. Ramen noodle stir fry to the rescue! Introducing microwaveable, takeout-style Asian meals ready in minutes. Cup Noodles Stir Fry's authentic Korean BBQ, Teriyaki Beef and vegetarian Sweet Chili flavors are tossed with high-quality vegetables like green beans and cabbage and all have no added MSG.

So that is going to wrap this up for this exceptional food stir-fry noodle soup recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!