Shredded pork with pickled mustard greens noodle soup is a comforting and flavorful dish that brings together the rich umami of pork, the tangy kick of pickled mustard greens, and the warmth of a savory broth. This dish is easy to make and perfect for a quick meal.
This noodle soup is one of my absolute favorite dishes. It’s quick, satisfying, and the perfect one-pot meal, especially when I’m cooking just for myself.
The combination of tender shredded pork and tangy pickled mustard greens creates a deep, flavorful broth that warms you from the inside out. It’s a dish that’s comforting and easy to prepare, making it a great choice for both busy weeknights and lazy weekends.
What noodles to use:
There’s no need to stress about what type of noodles to use—you can use whatever you have on hand.
Whether it’s rice noodles, wheat noodles, or even egg noodles, they’ll all work beautifully in this soup. Just make sure to follow the package instructions and cook them to your preferred texture.
About the pork:
For this recipe, I like to use lean pork, cut into thin, shredded pieces. Shredding the pork allows it to cook quickly and absorb all the delicious flavors of the broth. It also gives the soup a lovely, meaty texture that complements the soft noodles perfectly.
Pickled vegetables:
In Chinese cuisine, there are several types of pickled vegetables, such as zha cai, meicai, and suan cai (pickled mustard greens).
For this recipe, I use suan cai because of its tangy, salty flavor, which really elevates the dish.
If you’re familiar with Sichuan cooking, you might have heard of Suan Cai Yu (Sour Pickled Fish Soup), a popular dish that uses the same pickled mustard greens.
Ingredients:
- 150g noodles (one serving)
- 80g lean pork, shredded
- 80g pickled mustard greens, chopped
- 2 Thai chili peppers, chopped
- 3 garlic cloves, minced
- 10ml oyster sauce
- 10ml soy sauce
- 3g sugar
- 2g white pepper
- 3g chicken bouillon powder (optional)
- 3g salt
- 20g green onion (use the white part for stir-frying, and the green part for garnish)
- 1 egg (optional)
- 2 tbsp cooking oil (1 tbsp for stir-frying the pork, 1 tbsp for frying the egg)
- 500ml boiling water (adjust based on personal preference for soup amount)
Instructions:
1. Cook the noodles:
- Bring a pot of water to a boil. Add 150g noodles and cook for around 10 minutes, stirring occasionally to prevent sticking.
- Once the noodles are cooked to your desired doneness, drain them. For a firmer texture, rinse the noodles under cold water. However, rinsing the noodles is entirely optional.
2. Prepare the pork and pickled mustard greens:
- Heat 1 tbsp of oil in a pan over medium heat. Add the chopped Thai chili peppers, minced garlic, and the white part of the green onion. Stir-fry until fragrant.
- Add the shredded pork to the pan and stir-fry until the pork changes color and is cooked through.
- Pour in 10ml oyster sauce, 10ml soy sauce, and 3g sugar. Stir well to coat the pork in the seasonings.
- Add the 80g pickled mustard greens and stir-fry for 2-3 minutes, allowing the flavors to blend.
3. Make the broth:
- Pour 500ml of boiling water into the pan with the pork and mustard greens mixture. Stir in 2g white pepper, 3g chicken bouillon powder (if using), and 3g salt.
- Simmer for 1-2 minutes to let the flavors meld.
- Taste and adjust the seasoning if necessary. Remove from heat and set aside.
4. Fry the egg (optional):
- Heat 1 tbsp of oil in a small skillet over medium heat. Crack the egg into the skillet and fry until it reaches your desired doneness. You can fry the egg sunny-side up for a runny yolk or cook it through for a firmer texture.
5. Assemble the noodle soup:
- Divide the cooked noodles into a serving bowl.
- Pour the hot pork and mustard greens broth over the noodles.
- Top with the fried egg (if using) and garnish with the green part of the chopped green onion.
Notes:
- Adjust the cooking time for the noodles based on their thickness and type to avoid overcooking them.
- If you like a spicier kick, feel free to increase the number of Thai chili peppers.
- The pickled mustard greens bring a tangy, salty flavor to the dish, so adjust the amount of salt in the broth accordingly.
- For added richness, you can stir in a dash of sesame oil before serving.

Shredded Pork With Pickled Mustard Greens Noodle Soup
Ingredients
- 150 g noodles one serving
- 80 g lean pork shredded
- 80 g pickled mustard greens chopped
- 2 Thai chili peppers chopped
- 3 garlic cloves minced
- 10 ml oyster sauce
- 10 ml soy sauce
- 3 g sugar
- 2 g white pepper
- 3 g chicken bouillon powder optional
- 3 g salt
- 20 g green onion use the white part for stir-frying, and the green part for garnish
- 1 egg optional
- 2 tbsp cooking oil 1 tbsp for stir-frying the pork, 1 tbsp for frying the egg
- 500 ml boiling water adjust based on personal preference for soup amount
Instructions
Cook the noodles:
- Bring a pot of water to a boil. Add 150g noodles and cook for around 10 minutes, stirring occasionally to prevent sticking.
- Once the noodles are cooked to your desired doneness, drain them. For a firmer texture, rinse the noodles under cold water. However, rinsing the noodles is entirely optional.
Prepare the pork and pickled mustard greens:
- Heat 1 tbsp of oil in a pan over medium heat. Add the chopped Thai chili peppers, minced garlic, and the white part of the green onion. Stir-fry until fragrant.
- Add the shredded pork to the pan and stir-fry until the pork changes color and is cooked through.
- Pour in 10ml oyster sauce, 10ml soy sauce, and 3g sugar. Stir well to coat the pork in the seasonings.
- Add the 80g pickled mustard greens and stir-fry for 2-3 minutes, allowing the flavors to blend.
Make the broth:
- Pour 500ml of boiling water into the pan with the pork and mustard greens mixture. Stir in 2g white pepper, 3g chicken bouillon powder (if using), and 3g salt.
- Simmer for 1-2 minutes to let the flavors meld.
- Taste and adjust the seasoning if necessary. Remove from heat and set aside.
Fry the egg (optional):
- Heat 1 tbsp of oil in a small skillet over medium heat. Crack the egg into the skillet and fry until it reaches your desired doneness. You can fry the egg sunny-side up for a runny yolk or cook it through for a firmer texture.
Assemble the noodle soup:
- Divide the cooked noodles into a serving bowl.
- Pour the hot pork and mustard greens broth over the noodles.
- Top with the fried egg (if using) and garnish with the green part of the chopped green onion.