Are you in the mood for a hearty and flavorful meal that is sure to satisfy your cravings? Look no further than this delicious recipe for pork chop noodles!
This recipe for pork chop noodles is a classic Shanghai dish characterized by its use of spring onions and three key ingredients: soy sauce, sugar, and rice wine. This dish is one of the most popular Shanghai local meals, and for good reason! It has a very fragrant and savory flavor and can be created easily in your kitchen.
How do you make these pork chop noodles?
To make the pork chops, they are first marinated in a mixture of soy sauce and rice wine to infuse them with flavor. Then, they are lightly coated in flour, pan-fried then braised in a sauce made from fried spring onions and soy sauce.
When served with noodles, the pork chop sauce, with a hint of balsamic vinegar, creates a heavenly combination. The dish is finished off with pork chops and fried spring onions placed on top of the noodles.
The result is a simple, unpretentious, and delicious homemade meal that is both warm and satisfying.
Recipe Notes:
- The recipe works with the thin cut (about 1cm thick) boneless pork chops without the skin, which take a shorter time to marinade and cook through.
- You can make noodle soup with pork chop sauce and hot water or just serve the pork chops with rice.
FAQs:
What type of noodles should I use?
The original recipe is using a type of Chinese noodle called Yangchun noodles. You can buy either fresh ones or dry ones from Chinese grocery stores. You can also use any type of noodles. Some options include wheat noodles, egg noodles, or spaghetti.
Can I use a different type of meat instead of pork chops?
While pork chops work well in this recipe, you could also try using chicken thighs.
Can I freeze the leftovers?
You can freeze the pork chops with the sauce but the Noodles may become mushy when thawed. It is best to serve the noodles fresh.
So why wait? Gather your ingredients and get ready to savor the flavors of Shanghai with this delicious and hearty dish.
Easy Pork Chop Noodles
Ingredients
- 300 g boneless and skinless pork chops (1cm thick)
- 150 g spring onions (slice into 10cm lengths)
- 200 g dried noodles (or the right amount for two person)
- 2.5 tablespoon soy sauce
- 1/2 tablespoon sugar
- 6 tablespoon rice wine
- 1 tablespoon Balsamic vinegar (optional)
- 3/4 cup oil
- 3/4 cup water
- 1 cup flour
Instructions
- Marinating the pork chops: Use a meat mallet to break up the meat fibres and tenderize the pork chops. Mix the pork chops with 1 tablespoon of soy sauce and 3 tablespoons of rice wine. Marinate in the fridge for 20 minutes.
- Frying spring onions: Heat the oil in a non-stick frypan over medium-high heat. Add the spring onions and fry until golden brown. Set aside the fried spring onions and leave the oil in the frypan.
- Cooking the pork chops: Coat the pork chops in the flour and pan-fry each side with the remaining oil for 20 seconds. Add the fried spring onions, 1.5 tablespoons of soy sauce, 3 tablespoons of rice wine, sugar and water to the frypan, put a lid on and cook for 6-7 minutes (turn the pork chops after 3 minutes).
- Making the noodles: Cook the dried noodles in boiling water for 4-7 minutes or until the noodles are soft. Drain the noodles and mix them with the pork chop sauce(add the Balsamic vinegar, optional). Lay the pork chops over the top of the noodles and serve.
Recipe Notes:
- The recipe works with the thin cut (about 1cm thick) boneless pork chops without the skin, which take a shorter time to marinade and cook through.
- You can make a noodle soup with pork chop sauce and hot water or just serve the pork chops with rice.
Nutrition Information:
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When did you add the flour at the end. ? Mixed in the Balsamic?
coating the pork with flour in the second step. Balsamic is the last steep and adding it to the noodle sauce.
looks delicious!
This is a great post- so clear and easy to follow. All your hard work is much appreciated.