Zha Cai Rou Si Mian, Noodles with Preserved Mustard Stems and Pork
So first of all, I feel like everyone needs to know about preserved mustard stems (Zha Cai), these savory, tasty little bits of vegetables are typically sold in packets for ~$1 or less at asian grocery stores (my dad likes to talk about when you could get 3 for $1 or more lol). I love them in fan tuan, on top of congee, and ofc in these noodles where the mustard stems and pork are really all you need.
My mom tells me I don’t slice my pork thin enough lol so… maybe go thinner than I did. All this dish really involves is marinating the pork, and then sautéing it with the preserved mustard stems and serving it over broth. I add bok choy because I like to have veggies with every meal.
Recipe for 1 serving is over on Instagram.
For 2 people:
- 1/4 lb pork tenderloin cut into thin slices
- pork marinade: 1 tsp cornstarch, 1 tsp soy sauce, 1 tsp shaoxing wine, dash of white pepper
- 2 packs of zha cai, preserved mustard stems (~5 oz total) — sometimes these come whole, if so, slice. These come in both original as well as spicy. For this dish I use original
- 4 cups chicken bone broth — if using a particularly rich bone broth I would dilute it to 2 parts broth to 1 part water
- 2 serving wheat noodles
- 1 scallion minced
- 6 baby bok choy, halved
- shaoxing wine
- ground white pepper
- sesame oil
- Mix pork with marinade and let sit for 30 minutes
- Cook noodles according to package instructions, rinse and drain
- Heat up oil in a pan over medium heat and sauce the pork. Once pork is almost cooked add in the mustard stems along with a pinch of sugar to give it a quick cook. Remove from pan once pork is fully cooked
- Add in a little more oil and sauce scallion until fragrant
Add a few splashes of shaoxing wine to bottom of the pan to deglaze the pork bits
- Add in broth (and water if using) and bring to boil
- Add in bok choy/alt veggies and simmer for ~3 minutes until softened. Season with white pepper and salt to taste
- Add in noodles and top with zha cai and cooked pork, and a drizzle of sesame oil. Garnish with additional scallions and chili oil if desired