Stir fry Pork Abalone Mushroom noodle soup

Simply good amazing homemade noodle soup. This would be best suited for a chili day but I made it anyways on a hot day because its been a while since I eaten this dish. I’m a big fan of noodle soup ranging from ramen,   udon noodles and this handmade noodle is no exception.  It is a wonderful balanced meal with your portion of fast carb, slow carb and protein.

Ingredients:

1 handmade noodle

2 bunches of shanghai bok choy

1 abalone mushroom

1 centercut porkchop

3 cloves chopped garlic

1 small bunch of cilantro chopped

1 small bunch of scallions chopped

1 1/2 tbsp korean beef stock

1/2 cup organic beef broth

1/2 tsp corn starch

1 tbsp soy sauce

1 tsp oyster sauce

Directions:

1. You will need to do some prep work.  First cut the abalone mushroom diagonally into thin pieces. Then cut the shanghai bok choy into small pieces.

2. Chop up garlic, cilantro and scallions and set them aside for now.

3. Chop up pork chop into thin strips and marinate it with soy sauce, oyster sauce and sesame oil.

4. Boil water and cook handmade noodle in water for 2-3 minutes or until noodle is el dente. Drain noodle and set aside.

5. Boil 2 bowls of water in another pot and add in the korean beef stock and shanghai bok choy. Let soup simmer to a boil and turn heat down to low when vegetable is about to get soft.

6. In a pan, add in some olive oil and cook pork until it is brown and continue to add in the abalone mushroom.  Add in abalone sauce along with beef broth and mix well.

7. In a small bowl, mix a little water with the corn starch and add it to the pan, plus stir pork and mushrooms until sauce thickens.

8. Turn heat back to high for the pot of soup and bring to a boil. Once it is boiled, set up a bowl with noodles and fill it 3/4 with soup and vegetables.  Then you finally add in the pork and mushrooms on top of the noodle soup for serving. Enjoy!

Stir fry Pork Abalone Mushroom noodle soup

Yield: 1 Servings

Ingredients:

1 handmade noodle

2 bunches of shanghai bok choy

1 abalone mushroom

1 centercut porkchop

3 cloves chopped garlic

1 small bunch of cilantro chopped

1 small bunch of scallions chopped

1 1/2 tbsp korean beef stock

1/2 cup organic beef broth

1/2 tsp corn starch

1 tbsp soy sauce

1 tsp oyster sauce

Directions:

1. You will need to do some prep work. First cut the abalone mushroom diagonally into thin pieces. Then cut the shanghai bok choy into small pieces.

2. Chop up garlic, cilantro and scallions and set them aside for now.

3. Chop up pork chop into thin strips and marinate it with soy sauce, oyster sauce and sesame oil.

4. Boil water and cook handmade noodle in water for 2-3 minutes or until noodle is el dente. Drain noodle and set aside.

5. Boil 2 bowls of water in another pot and add in the korean beef stock and shanghai bok choy. Let soup simmer to a boil and turn heat down to low when vegetable is about to get soft.

6. In a pan, add in some olive oil and cook pork until it is brown and continue to add in the abalone mushroom. Add in abalone sauce along with beef broth and mix well.

7. In a small bowl, mix a little water with the corn starch and add it to the pan, plus stir pork and mushrooms until sauce thickens.

8. Turn heat back to high for the pot of soup and bring to a boil. Once it is boiled, set up a bowl with noodles and fill it 3/4 with soup and vegetables. Then you finally add in the pork and mushrooms on top of the noodle soup for serving. Enjoy!