Noodle Soup with Pan-fried Glazed Pork Fillet

A light noodle soup acoompanies hoi sin-flavoured pork in this great supper dish by Ching-He Huang
By Ching-He Huang
Noodle Soup with Pan-fried Glazed Pork Fillet
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes plus soaking and marinating
  • Effort: easy



  • 1 pork fillet, about 400g
  • 2 tbsp hoi sin sauce

For the soup:

  • 3 chinese dried mushrooms, soaked in hot water for 20 minutes
  • 1 litres chicken stock
  • 200 g Chinese cabbage, shredded
  • 3 tbsp light soy sauce
  • 3 tbsp rice wine
  • 2 tbsp rice vinegar, or Mirin
  • 100 g noodles, preferably yellow shi noodles
  • 50 g spring onions, shredded
  • 50 g bean sprouts
  • 3 tbsp coriander leaves, chopped


1. Spoon the hoi sin sauce over the pork fillet and leave to marinate for about an hour. Heat a griddle pan over a high heat and sear the pork fillet for about 5 minutes on each side, until golden brown all over. Leave to cool slightly before slicing the pork.

2. Heat the chicken stock in a large pan and when boiling, toss in the soaked mushrooms along with their soaking liquid, followed by the shredded lettuce.

3. Season with the soy sauce, rice wine and rice vinegar.

4. Add the noodles to the pan, and stir in the spring onions, bean sprouts and coriander. Cook until the noodles are just tender.

5. Ladle some of the noodle soup into a serving bowl, and place the sliced pork on top. Serve straight away.

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