Super Quick Spicy Pork Noodle Soup Recipes

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SPICY PORK NOODLE SOUP



Spicy Pork Noodle Soup image

Authentic Thai flavor is just a can away with Thai Kitchen. Learn more about coconut milk and discover endless ways to use it into your favorite recipes today!

Provided by Thai Kitchen

Categories     Soups, Stews, and Chili,

Number Of Ingredients 11

8 oz boneless pork chops cut into thin strips
1 tsp cornstarch
1/4 tsp salt
1/4 tsp ground white pepper
6 oz Stir Fry Rice Noodles
2 tsps vegetable oil
2 tbsps Roasted Red Chili Paste
1 red Thai chile, seeded and thinly sliced
1 tsp minced garlic
4 cups Original Chicken Stock
2 green onions, thinly sliced

Steps:

  • MIX pork, cornstarch, salt and white pepper in medium bowl. Cover. Refrigerate 20 minutes
  • MEANWHILE, soak rice noodles in warm tap water 15 minutes. Drain. Rinse noodles under cold water to cool. Set aside.
  • HEAT oil in medium saucepan on medium heat. Add red chili paste, chile and garlic; stir fry 1 minute. Add broth; bring to boil. Add pork and noodles, stirring to separate pork pieces. Return to boil. Stir in green onions. Ladle soup into bowls. Serve immediately.

SUPER QUICK SPICY PORK NOODLE SOUP



Super Quick Spicy Pork Noodle Soup image

Amazing soups can sometimes take hours to develop... but this one is done and dusted in just 20 minutes! Super-quick and super-yum, it's a comforting classic when you're in a rush.

Provided by Bee

Yield 4

Number Of Ingredients 10

3 tbsp vegetable oil
400g (14 oz) pork mince
3 garlic cloves, finely chopped
2 tbsp Korean gochujang paste*
2 tbsp Chinese 'chiang kiang' black vinegar or alternatively, use regular white vinegar
2 tbsp soy sauce
6 cups chicken stock
100g (3.5 oz) baby spinach
400g (14 oz) cooked noodles
finely sliced spring onion, to serve

Steps:

  • 1.Heat the vegetable oil in a large, deep saucepan over high heat. Add the pork and spread it out. Allow it to sear for 5 minutes or until you get some nice golden brown colour on the pork. Then break it up with your spatula. Add the garlic and stir-fry for another minute. Then stir through the gochujang paste.
  • 2.Add the vinegar, soy sauce and chicken stock. Simmer for 2-3 minutes. Then add the baby spinach and cook for a further minute or until the spinach has wilted.
  • 3.Divide your cooked noodles among serving bowls. Ladle over the soup mixture. Top with spring onions and serve.
  • Notes: - Korean gochujang is a fermented chilli paste available online or from the Asian aisle of most supermarkets.

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