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This ground pork noodle soup is very hearty and healthy. It takes 15 minutes to make, and it serves a whole family. Would you give it a try?

INGREDIENTS
3 tbsp of oil
10 cloves of garlic finely minced
1/2 inch of ginger
3 scallions separate the white and green part
1 tbsp of chili flake, can be switched with sweet paprika (Amazon Link – https://geni.us/pL4Akv)
1.5 tbsp of Sichuan Dou Ban Jiang, can be switched with soybean paste (Amazon Link – https://geni.us/8JQeB3)
400 grams (14 oz) of ground pork
2 tbsp of Chinese cooking wine (Amazon Link – https://geni.us/Bhf1r)
1 tbsp of soy sauce (Amazon Link – https://geni.us/XhhnS)
1 tbsp of oyster sauce (Amazon Link – https://geni.us/nmsF8)
1 tsp of dark soy sauce (Amazon Link – https://geni.us/QR87)
1/4 cup of water
5-6 servings of noodles (400-500 grams of fresh noodles or 250-300 grams of dried noodles)
5-6 cups of water
1-1.5 tsp of salt
Baby bok choy as needed
Pan fry egg as an extra protein option

INSTRUCTIONS
Add oil, garlic, ginger, the white part of the scallion, Sichuan doubanjiang, and chili flake to the wok. Stir over medium heat for 2-3 minutes to activate the Dou Ban Jiang flavor.

Add ground pork and stir over high heat for a few minutes or until cooked through.

Season with Chinese cooking wine, soy sauce, and oyster sauce, and dark soy sauce. Pour in 1/4 cup of water and let it mingle a little bit. Remove the Saozi from the wok and set it aside.

This will taste a lot saltier compare to your preference, that is because this ground pork is a noodle topping, or what we call Saozi (臊子) in Chinese, you are not supposed to eat on its own.

Bring 5 -6 cups of water, if you have stock, that will be even better. I am not washing the wok because I don’t want to waste the flavor.

We will bring this to a boil which will take a few minutes. It should be enough time for you to wash the baby bok choy and cut them open.

The noodles – What I am using here are fresh ramen noodles but you can use other types because I have tried so many, such as egg noodles, rice noodles, mung bean noodles, even instant noodles will work. Depending on the thickness and the brand, the cooking time may variant. If you are not sure, read the instructions on the package before you cook it.

Once the water comes to a boil, throw in 4-5 servings of noodles. Just for reference, it will be 400-500 grams of fresh noodles or 250-300 grams of dried noodles. Add some salt to taste. I used about 1/2 tbsp. My noodles are fresh so they just need a few minutes of simmering, which should be enough time for you to pan-fry some eggs on a different stove. This is optional. Just to add a little extra protein.

I think the noodles are almost done now. Throw in the baby bok choy and let it blanch for just 30 seconds and dinner is ready.

To make a serving, you just put some noodles in a bowl along with the broth. Scoop a few big spoonfuls of minced pork on the top. Put some baby bok choy to balance the flavor. This brings back my childhood memory. When I get an A+ at school, my mom will always make me an extra egg. Sprinkle a little bit of spring onion and enjoy!!

This is a super quick dinner on a limited budget but it is very tasty. We made the ground pork salty and savory so you can gradually mix it into the noodle soup as you are eating it. If you got the time and effort, you can definitely upgrade the broth to chicken stock. When I was little, my family wasn’t that fancy, we just use water.

Videography / Editing by Austin Schargorodski – https://austinschargorodski.com/

47 comments

  1. Thank you so much for watching. I hope you like this type of easy recipe. I think the ground pork topping (臊子) is so delicious and worth making extra. You can use it to top anything you like, such as white rice, wonton soup, congee. My favorite way is to slice open a white steamed bun and stuff the ground pork in between to make a little sandwich – so delicious. Do you have any other creative way to use the Saozi?

  2. Sometimes it takes me a while to make a new recipe but this was amazing! Really tasty, very warming. This will become a regular meal for me. Thank you!

  3. I love one pot recipes, so thanks for this new idea….I'm definitely going to try it soon, but I will use tofu instead of the pork….when you made the statement about the saltiness of the dish, those were my thoughts as well, and I think any type of "protein" would work because it's seasoned so well. Recipes like this make eating at home, whether alone or with family, so much easier 🙂

  4. Mandy!.. What a delicious way to make fast and easy home made meals at home !.
    You sure are a real jewel in the kitchen!.
    Thank You for your culinary teaching and expertise!

  6. this looks so yummy! i loved that you mentioned what i can substitute for the spicy food because I can no longer eat spicy food (sad!!) and my girls can barely tolerate it. thank you so much! Trying it soon hopefully 🙂 Also, could we use cabbage instead of bok choy? We don't have that in our area alot.

  8. Please make more recipes similar to this one in terms of time and simplicity. While I love trying the more complex ones once in a while, this recipe I make every two weeks.

  13. I am amazed at how fast you cook your noodle soup. I have watched your other videos on making noodles and soup. I think you use too much soy sauce. I think it would be great if you reduce by a third. Please don't be offended. Soy sauce contains a lot of sodium. I hope my comment helps. Your videos motivate me to make noodles. I can not wait to try and see if I can make noodles. Thank you for sharing your cooking skills.

  14. Hello Darling,
    This looks delicious, like many of your recipes.
    I am going to visit the Asian supermarket in Beziers (S of France) toorrow to try to pick up fresh noodles.
    Many thanks,
    Robin x

  15. Hey Mandy, when you specify soy sauce do you mean light soy sauce or just grocery store non-specific "soy" sauce?

    For reference I use Pearl River light and superior dark soy sauces and I also have Kimlan Soy Paste. I stopped buying the generic soy sauces a long time ago. I find I use less and the taste is so much better.

    Also, amazing recipe. I can't believe this slipped my notice until now. I can't wait to try it.

  18. Omg thank you for this channel. I’m Asian but didn’t know how to cook. I’m starting out, and when I go to the store and I’m lost with all the different types of soy sauces. Thank you for explaining the little things, that’s helps me to understand why. And this is quick and easy. My family loves noodle soup and it always seems complicated. This channel is short and sweet, to the point and informative. So glad I saw this!!

  21. Made this with what I had available and it came out great! I used some left over taco meat(ground beef) and kale instead of bok choy.

  22. i love this type of eating can you do more some using fish steamed on side add to rice bowls also chicken and beef ground meats added to rice bowls with veggie added is so good 1 bowl healthy dinner please do more of this!

  27. I love this sound of this sauce and will defintely give it a try. I use my noodles as a one pot take-to-work-lunch which I can make the night before. I steam 3oz broccolli and put two boiled eggs in the saucepan of water, cook for 8 minutes. Take the broccoli out and put on kitchen paper to soak up the moisture. Take out the eggs and put into cold water. Pop your noodles into the veg water and cook through. When cooked strain them and wash in cold water and strain again. Add 1 dessert spoon of sesame oil, 1 teaspoon of chipolte paste, 1 tablespoon tomato ketchup and dark soy sauce to the noodles and combine them. Pack noodles into a container with the broccolli and quartered boiled eggs and a spoonful of saurkraut with a sprinkle of sesame seeds. You can add some cooked salmon, chicken or bbq pork. If you want to you make it special for home add chopped scallion, charred bell pepper, cherry tomatoes and add a stock cube to the cooking liquer and pour into the bowl.

  32. I tried a similar dish at a chinese noodle place it looked all same but it didn’t have a soup what is it called and how do I make it?

  33. I like you show how to eat it at the end. Those types of noodle bowls are a bit confusing for me as a westerner. Like I was sitting here trying to figure out how to eat that egg, now I know, so thank you

  35. Hi Mandy!
    Thanks for being so descriptive in your videos and making this will be a breeze for any level of cooks !!
    Is it possible if you can make a series of soups for dinner from anything from different styles of noodle soups/ramen etc etc. ☺

  39. I especially enjoy watching you eat what you have prepared, unlike a certain Italian TV chef whose name I won't mention here who would take an "Excuse me bite", enthuse over it then off camera immediately spit it out. I am inspired to make your recipes, they look so good!

  43. This was excellent and very easy to make. I used chow mein noodles since that is what I had. I did not have dou ban Jiang but substituted korean gochujang paste and it was so good!

  46. Mandy, thank you for posting the video….looks so easy and very yummy………although I will have to substitute the pork for either beef or chicken…….
    keep on posting please take care and be safe…….

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