Spicy Pork Noodle Soup with Toasted Garlic — Alison Roman

Name: Spicy Pork Noodle Soup with Toasted Garlic — Alison Roman
Cuisine: Chinese, Asian
Ingredients: 2 tablespoons neutral oil; 8 garlic cloves, thinly sliced; 1 pound ground pork (you can also use turkey or chicken if you don’t do pork); 1 ½ teaspoons red-pepper flakes, plus more; Kosher salt, freshly ground black pepper; 1/4 cup soy sauce or tamari, plus more; 1 large bunch pea leaves, spinach, swiss chard or kale, thick stems removed, leaves coarsely torn or chopped; 2 tablespoons finely grated fresh ginger (from about a 2-inch piece); 6 ounces rice noodles (thick- or thin-cut), cooked and drained; ½ medium red, yellow or white onion or 4 scallions, thinly sliced; 1–2 cups cilantro, leaves and tender stems, coarsely chopped; Fish sauce, optional

5 steps

This soup is about as flexible as it gets, which is good for the days where you’re excited to make something but might be out of, say, 30% of the ingredients. While this is called pork noodle soup, if you don’t eat pork you can certainly use turkey or chicken, but you may want to add a few more tabl

Updated at: Thu, 19 Oct 2023 04:19:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1686.2 kcal (84%)

Total Fat117.5 g (168%)

Carbs66 g (25%)

Sugars5.2 g (6%)

Protein90.8 g (182%)

Sodium4678.9 mg (234%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tablespoonsneutral oil

8garlic cloves

thinly sliced

1 poundground pork

you can also use turkey or chicken if you don’t do pork

1 ½ teaspoonsred-pepper flakes

plus more

kosher salt

freshly ground black pepper

¼ cupsoy sauce

or tamari, plus more

1 bunchpea leaves

spinach, swiss chard, or kale, thick stems removed, leaves coarsely torn or chopped

2 tablespoonsfresh ginger

finely grated, from about a 2-inch piece

6 ouncesrice noodles

thick - or thin - cut, cooked and drained

0.5red onion

medium, or white, or 4 scallions, thinly sliced

1 cupscilantro

leaves and tender stems, coarsely chopped

fish sauce

optional

Instructions

Step 1

Heat oil in a large, heavy-bottomed pot over medium heat.

Step 2

Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2–3 minutes. Using a spoon (preferably slotted, will make life easier), transfer garlic to a small bowl and set aside.

Step 3

Add pork and to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces (you aren’t making meatballs here), until the pork is well browned and in small bite-size pieces, 8-10 minutes. Add red pepper flakes.

Step 4

Add soy sauce, cilantro stems and 6 cups of water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, and all of the ginger. Stir to wilt the leaves and soften the onion and season with fish sauce if you like.

Step 5

To serve, ladle soup over noodles and top with onion, cilantro and the toasted garlic chips.