Xue Cai Rou Si Mian (雪菜肉丝面)

A staple of Dongbei home kitchens, this noodle soup pairs the punchy brine of xuecai — snow vegetable pickled mustard greens — with tender shreds of pork in a clear, savoury broth. Every family has its version; this one follows the Harbin style, relying on the pickle's natural acidity rather than vinegar.

Serves: 4

Ingredients

• 400g (14 oz) fresh thick wheat noodles (or dried cut noodles)
• 200g (7 oz) pork loin, sliced into thin matchsticks
• 150g (5 oz) xuecai (pickled mustard greens), rinsed and roughly chopped
• 1.5 litres (6 cups) pork or chicken stock
• 2 tbsp (30ml) neutral oil
• 1 tbsp (15ml) light soy sauce
• 1 tsp (5ml) Shaoxing rice wine
• 1 tsp cornstarch
• 3 cloves garlic, thinly sliced
• 2 spring onions, cut into 4cm lengths
• 1 tsp sesame oil
• White pepper to taste

Instructions

1. Toss the pork strips with soy sauce, Shaoxing wine, and cornstarch. Marinate for 15 minutes.
2. Heat oil in a wok over high heat. Stir-fry the garlic for 30 seconds until fragrant, then add the marinated pork. Stir-fry 2–3 minutes until just cooked through.
3. Add the xuecai and stir-fry together for 1 minute to marry the flavours.
4. Pour in the stock and bring to a vigorous boil. Reduce to a steady simmer and cook for 8 minutes. Season with white pepper and taste — the pickle provides most of the salt.
5. Cook the noodles in a separate pot of boiling water for 3–4 minutes until just tender. Drain and divide among four deep bowls.
6. Ladle the hot broth, pork, and xuecai over the noodles. Scatter spring onions over each bowl and finish with a drizzle of sesame oil.

Cook's Notes: Xuecai is available in vacuum packs at Chinese supermarkets. Rinse it well to control saltiness. A spoonful of chilli oil added at the table is the Dongbei way.