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Pork and Napa Soup Noodles

Happy New Year! I love bringing you simple recipes that deliver big flavours. This recipe is no different. Just simple ingredients and so easy to make.
With leftovers filling up our fridge and freezer, I wanted to use up what I had to make a meal that is much less rich than the amazing dishes we had been feasting on over the Christmas season.
We had some leftover chicken bones and a beef rib. I threw in onion, carrot and ginger to make the broth. I used the broth to create a soup noodle dish topped with stir-fried pork and napa cabbage for a healthy meal to kick off the new year.
Roasting the bones definitely gives the broth extra depth of flavour. You know that usually, I can’t be bothered, but this is absolutely worth the extra effort. And use whatever bones you have... turkey and pork will work well too.
If you have any leftover meat, you can use that instead of the stir-fried pork and that would make your meal prep even faster.
Prep Time5 minutes
Cook Time1 hour 15 minutes
Course: Main Course, Soup
Cuisine: Asian, Chinese
Keyword: ground pork, napa, noodles, soup
Servings: 4 people

Ingredients

For the Broth

  • 1 chicken carcass
  • 1 beef rib bone
  • 1 onion cut into eighths
  • 1 carrot cut into 2 inch pieces
  • 1 celery cut into 2 inch pieces
  • 2 ounces ginger bruised
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Water to cover

For the Pork

  • 1½ pound lean ground pork
  • 2 teaspoons avocado oil
  • 2 cloves garlic minced
  • ½ ounce ginger grated
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon ShaoHsing wine
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar

For Assembling

  • 1 pound thin wheat noodles
  • ½ large napa cabbage cut into 1-2 inch pieces
  • 2 stalks green onion chopped (garnish)
  • sesame oil optional
  • ground white pepper optional

Instructions

  • Preheat oven to 425℉. Place the bones on a sheet pan and roast the bones for about 25 minutes.

Electric Pressure Cooker

  • Place the roasted bones, onion, carrot, celery, ginger, salt and pepper in the inner cooking pot of an electric pressure cooker. Add enough water to cover, approximately 6 cups.
  • Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 30 minutes.
  • Once the cooking is done, quick release the pressure.
  • See instruction #3 in stovetop section.

Stovetop

  • Place the roasted bones, onion, carrot, celery, ginger, salt and pepper in a large pot. Add enough water to cover, approximately 6 cups.
  • Bring the pot to boil on high heat. Turn the heat down to a low simmer. Let simmer for 1-2 hours. The longer it simmers, the tastier the broth will be.
  • In the last 15 minutes before the broth is done, prepare the noodles and the pork.
  • Bring a large pot of water to boil to make the noodles.
  • Meanwhile, in a large frying pan or wok on medium high heat, add cooking oil. Add ginger and garlic and cook for 30 seconds, until fragrant.
  • Push the aromatics aside and add ground pork, flattening it out to form a patty. Let it sear for 1 minute and flip over. Sear for another minute before breaking it up and combining the aromatics. Cook for about 3-5 minutes, until the pork is no longer pink and cooked through.
  • Stir in the light soy sauce, dark soy sauce, rice wine, oyster sauce and sugar.
  • Once the noodles are cooked, divide them into individual bowls.
  • Blanch the napa cabbage in the same water that the noodles were cooked in for 1 minute. Divide the cabbage on top of the noodles.
  • Add a portion of the cooked pork to the top of the noodles.
  • Ladle the broth over the noodles.
  • Drizzle with sesame oil, season with ground white pepper and garnish green onion.