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Hot and Sour Noodle Soup with Pork

Plus: More Soup Recipes and Tips

  • Total Time:
  • Servings: 4

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  • 2 ounces rice-stick noodles (pad thai noodles)
  • 1 tablespoon vegetable oil
  • 10 large shiitake mushrooms (about 4 ounces), stems discarded and caps thickly sliced
  • 1 large garlic clove, thinly sliced
  • 1 1/2 teaspoons finely grated fresh ginger
  • 4 1/2 cups chicken stock or low-sodium broth
  • 1/2 pound pork tenderloin, cut into 2-by- 1/2-inch strips
  • 1 1/2 tablespoons cider vinegar
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon chile-garlic sauce or hot sauce
  • 1 cup snow peas, thinly sliced lengthwise
  • 3 scallions, thinly sliced
  • 1/2 teaspoon cornstarch dissolved in 1 tablespoon cold water
  • 1 teaspoon Asian sesame oil
  • Salt


  1. Soak the noodles in a bowl of hot water until pliable, about 5 minutes.
  2. Meanwhile, in a large saucepan, heat the oil until shimmering. Add the shiitake and cook over high heat, stirring occasionally, until lightly browned, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds. Add the stock and bring to a boil.
  3. Drain the noodles, add them to the saucepan and cook over moderate heat just until tender, about 3 minutes. Add the pork, vinegar, soy sauce and chile-garlic sauce and simmer until the pork is nearly cooked through, about 2 minutes. Add the snow peas, scallions and cornstarch mixture and cook until the vegetables are crisp-tender, about 1 minute. Stir in the sesame oil and season with salt. Ladle the soup into bowls and serve.
Contributed By Photo © Tina Rupp Published May 2004

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