We love pulled pork. It’s delicious, easy to make and incredibly versatile in how we can eat it as a family. We typically have our pulled pork in wraps or tacos, but my daughter said she wanted to ‘experiment’. She came up with this easy and delicious pulled pork noodle soup using ingredients we have in the kitchen cupboard and refrigerator.
I like to make a big batch so the week I make it we can enjoy it a couple of different ways and there’s plenty to freeze for fast mid-week meals or even last-minute entertaining. You can make it with pulled pork straight out of the oven or slow cooker but it’s equally easy with some made earlier from the fridge or from the freezer.
Vegetables to eat with Asian pulled pork soup
With this soup, the key is put in vegetables, leaves or herbs that add a bit of zing to complement the smoky richness of the pulled pork. I love how fresh the pea shoots are with this recipe. I add two spoonfuls of crushed red chillis in oil for extra spice! This soup would also go great with carrot batons, spinach, fresh coriander, lemongrass, blanched broccoli, snow peas, bean sprouts and…well…just about anything else in your crisper drawer.
How to store this soup
We actually made a large batch of the noodles and broth and put that in the refrigerator for lunch the next day. Keep the pulled pork stored separately in the fridge in its own airtight container so it retains its intense smoky rich flavour.
Easy Asian Pulled Pork Noodles
This light and easy recipe combines delicious pulled pork with noodles and green vegetables
Ingredients
- 250 g dried medium egg noodles ((or 4 'nests'))
- 1 tsp olive oil
- 4 c pulled pork ((see separate recipe for pulled pork))
- 1 vegetarian stock cube or bouillon ((we like Marigold Swiss Vegetable Bouillon Powder))
- 1 litre water
- 200 g pak choi (cut off from base, washed and leaves separated)
- soy sauce
- oyster sauce
- 2 spring onions (thinly sliced)
- 1 70g package pea shoots
- chilli seeds in oil
- salt and pepper to taste
Instructions
- Prepare egg noodles according to instructions.
- In large saucepan, add a little oil, just enough so the pork doesn't stick, and saute the pulled pork til it's warmed through. Remove and set aside. (You can also put in a bread tin or spread over a baking tray and put in the oven. Cook longer if you want the ends a bit crispy.)
- In the same pan, pour in the water, add the bouillon. Heat and stir until the cube or powder is completely dissolved and the liquid is hot.
- Put in a couple of dashes of soy sauce and oyster sauce.
- Add the pak choi and simmer for a minute or 2 until the tops are slightly wilted and the base is slightly softened.
- Add the noodles to the broth and stir.
- Divide the pork among 4 bowls, then pour over broth and noodles in each.
- Top with sliced spring onion and pea shoots. We like to group as it makes an attractive bowl, then everyone can stir it together themselves. Add a dollop of red pepper flakes in olive oil if desired.
Notes
This is a ridiculous easy, delicious and filling way to enjoy pulled pork.
We used pak choi, spring onions and pea shoots, but the beauty of it is that starting from the base of pulled pork, noodles and broth, you can cut up and enjoy it with whatever vegetables you have in the refrigerator. You could try it with:
- carrot batons
- blanched broccoli
- sliced red peppers
- bean sprouts
- green beans
- peas
- sugar snap peas
- Spinach leaves
…and much more!
A note about the pak choi
We like how the pak choi added this way still has plenty of crunch but if you prefer it more cooked, slice the white ends from the tender tops and toss the ends in before the tops. You can simmer them for longer to make them more tender, then add the tops just before you serve.
For more delicious recipe ideas
- Slow cooker recipes for autumn
- 19 easy savoury & sweet scone recipes
- 6 hot lunch jacket potato recipes
- 5 hacks for cooking the perfect jacket potato
About Jennifer Howze
Jennifer Howze is the Creative Director and co-founder of BritMums. She blogs about family travel at Jenography.net, tweets at @JHowze and Instagrams at @JHowze. Previously, she wrote the Alpha Mummy blog at The Times and as a journalist has contributed to The Times, The Guardian, The Independent, The Wall Street Journal, Travel & Leisure, Budget Travel, CNN.com, Allure, SELF and Premiere, among others. She won The Maggie Award from the Planned Parenthood Federation of America for a health article in Seventeen magazine.