Wednesday, August 20, 2008

Pork Chop Noodle Soup


Two kinds of noodles (Mami) are usually served in local Chinese restaurants : there is the dry Noodles and Noodles in Soup. There is not much difference actually. The soup is just served separately in the dry noodles version. Sometimes, the dry version has some kind of sauce or gravy drizzled on top of the noodles, for a more flavorful plate. When you only tell the waiter "Chicken Noodles," or "Beef Noodles," chances are, he might serve you the dry version. More often than not, the more service-oriented waiters will clarify if you prefer your noodles in soup or not. Because they know, in this tropical country, most diners prefer their noodles in hot soup.

Noodles in hot soup are easy to prepare at home. You basically need some kind of noodles. Egg noodles or ramen noodles will be fine. I even used angel hair pasta several times. You also need a soup base. I either use pork broth or chicken broth. Then, you need the topping of meat (can be pork, chicken, beef) and vegetables (bok choy is often used.)

I have some left-over stewed spicy pork chops. But there was no more sauce because the kids finished them off by spooning the sauce over their rice. What to do with the left-over meat? Add them to sandwich buns (nah! we're not exactly sandwich people!) , or make Pork Chop Noodle Soup! Yes! Easy to prepare, perfect for a rainy day dinner.


2 packs Japanese instant ramen noodles
2 pcs stewed pork chops
4 C pork broth, seasoned with salt and pepper to taste
several stalks of baby bok choy, blanched briefly
spring onions, chopped

1. Cook ramen according to package directions. Arrange on 2 large soup bowls.

2. Top each bowl with a slice of pork chop. Preferably add in some left-over stew sauce. Arrange some bok choy leaves on top too.

3. Ladle in hot pork broth into the noodles. Garnish with chopped green onions and cilantro leaves, if preferred.



This is my first entry to the Presto Pasta Nights, created by Ruth of Once Upon a Feast. This week's host is Kitchenetta of Got No Milk. Please check out her site in a day or two for the round-up of pasta dishes prepared and cooked around the world.

8 comments:

tigerfish said...

Oh yes yes...angel hair pasta is so much like mee sua (the chinese vermicelli?)

Dhanggit said...

oh i miss this type of noodle soup :-) my real comfort food!!

noobcook said...

yum yum ... this is a great use of leftover pork chop ... and yes, soup noodles are perfect for rainy days :)

Fearless Kitchen said...

This looks amazing. What a great way to use up leftovers, especially on a chilly or rainy day.

kitchenetta said...

Thanks for sharing this recipe with Presto Pasta Nights #77 behing hosted at Got No Milk blog this week. It looks like a great soup.

Mochachocolata Rita said...

ramen! hmm with pork! wow, always a winner for me :)

Lori Lynn said...

We're not exactly sandwich people. That's cute!

Years ago, my mother used to make a dish we called PC&S, pork chops and spaghetti, and although we are talking different parts of the world, this reminds me of it.

Hillary said...

I love pasta soups! These noodles look swimmingly and delicious.

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