Soups Recipes - Pork and Sichuan Pickle Soup Recipe

Ingredients

• 1 liter/4 cups chicken stock

• 350g/12oz egg noodles

• 15ml/1 tbsp dried shrimp, soaked in water

• 30ml/2 tbsp vegetable oil

• 225g/8oz lean pork, such as fillet (tenderloin), finely shredded

• 15ml/1 tbsp yellow bean paste

• 15ml/1 tbsp soy sauce

• 115g/4oz Sichuan hot pickle, rinsed, drained and shredded

• Pinch of sugar

• salt and ground black pepper

• 2 spring onions (scallions), finely sliced, to garnish

Serves 4

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Method:

1. Bring the stock to the boil in a large pan. Add the noodles and cook until almost tender.

2. Drain the dried shrimp, rinse them under cold water, drain again and add to the stock. Lower the heat and simmer for a further 2 minutes. Keep hot.

3. Heat the oil in a frying pan or wok. Add the pork and stir-fry over a high heat for about 3 minutes.

4. Add the bean paste and soy sauce to the pork and stir-fry the mixture for 1 minute more. Add the hot pickle with a pinch of sugar. Stir-fry for 1 minute more.

5. Divide the noodles and soup among individual serving bowls. Spoon the pork mixture on top, then sprinkle with the spring onions and serve immediately.

Note: Noodle soup can taste a bit bland. but not when Sichuan hot pickle is one of the ingredients. This tasty soup makes a great winter warmer.

Cook's Tip: Sichuan hot pickle, also known as Szechwan (or Sichuan) preserved vegetables, is a pickle mode from the stems of mustard cabbage, which are dried in the sun and then pickled in brine with chilies and spices.