Salted Mustard Greens and Shredded Meat Noodle Soup: A Traditional Chinese Classic

Salted mustard greens and shredded meat noodle soup is a Chinese noodle soup made with semi-pickled mustard greens, shredded pork, soup stock, and cooked noodles. Many Chinese restaurants in the US serve it. The taste is salty and savoury, with a light sweetness from sugar. This recipe uses simple steps: salt the greens, stir-fry, then simmer briefly.

This dish relies on salted mustard greens for its main flavour. You salt fresh greens and chill them for several days. This creates a semi-pickled taste and softer texture. The pork is cut into thin strips and marinated with cornflour, soy sauce, and sugar. The soup cooks fast once prep is ready.

Use these amounts as a clear starting point. You can adjust salt, stock, or noodles to taste. If your mustard greens are very large, use the weight as your guide. If your stock is already salty, reduce added salt. Keep the pork strips thin so they cook quickly in the wok.

• Mustard greens: 400 g, washed and well dried
• Salt: 2 tbsp (for salting the greens)
• Pork tenderloin: 200 g, cut into very thin strips
• Cornflour (corn starch): 2 tsp
• Soy sauce: 1 tbsp
• Sugar: 1 tsp
• Soup stock: 750 ml (chicken or pork stock)
• Water: 250 ml
• Cooked noodles: 300–400 g (any plain wheat noodles)

Equipment

You do not need special tools for this noodle soup. A wok helps you stir-fry fast and evenly, but a wide pan also works. Use a sharp knife for fine pork strips and even diced greens. Keep clean containers ready for salting and storing the mustard greens in the fridge.

• Wok or wide frying pan
• Medium pot (if you prefer simmering in a pot)
• Chopping board and knife
• Mixing bowl
• Measuring spoons and jug
• Plastic bag or sealed container (for salting the greens)

Prepare the salted mustard greens

Wash the mustard greens, then dry them well. Spread salt over the leaves and stems. Rub gently so the salt coats the surface. Place the greens in a plastic bag or sealed container. Keep them in the refrigerator for 2–4 days. They should soften and release some liquid.

Marinate the shredded pork

Cut pork tenderloin into tiny strips. Aim for thin, even pieces. Place the pork in a bowl. Add cornflour, soy sauce, and sugar. Mix until the pork looks evenly coated. Leave it to stand for about 10 minutes while you prepare the greens. This helps the meat stay tender.

Dice the greens and set up for cooking

Take the semi-pickled mustard greens from the fridge. Squeeze out excess liquid with clean hands. This keeps the soup from turning too salty. Dice the greens into small pieces so they cook fast. Keep the diced greens and marinated pork near the hob. Also warm your stock and water.

Procedure

Follow these steps in order. The stir-fry adds flavour, while the short simmer keeps the greens bright and the pork tender. Keep the heat medium-high for frying, then lower it once the stock goes in. Taste the broth before serving. Add more water if it is too strong for you.

1. Heat the wok on medium-high heat.
2. Add the marinated pork strips.
3. Stir-fry until the pork is slightly brown.
4. Remove the pork from the wok and set aside.
5. Add the diced salted mustard greens to the wok.
6. Stir-fry until the greens are slightly brown.
7. Return the pork to the wok.
8. Add soup stock and water.
9. Simmer for 2–3 minutes.
10. Serve hot with cooked noodles in bowls.

Serving notes

Place cooked noodles in each bowl first. Ladle the hot soup, pork, and mustard greens over the noodles. Serve at once, as noodles keep soaking up broth. If you expect leftovers, store soup and noodles in separate boxes. Reheat the soup until hot, then pour it over freshly warmed noodles.

Nutrition (estimated per serving)

Values vary based on the noodles and stock you use. These numbers assume four servings, wheat noodles, and standard pork tenderloin. Salted mustard greens and soy sauce can raise sodium. If you need less salt, use low-salt stock and rinse the salted greens lightly before dicing.

This recipe is a practical way to make Chinese salted mustard greens and shredded pork noodle soup at home. The key steps are salting the greens for several days, frying the pork and greens until lightly brown, and simmering briefly with stock and water. Serve the broth over cooked noodles for a simple, filling bowl.