Main ingredients 🥩
zha caiporkbamboo shootsdried shiitake mushroomsbok choycornstarchnoodlessoy sauceoyster saucesesame oilchicken powderrice wine
Yeo Kyung-ok's Zha Cai Noodle Soup
A master chef's recipe to easily recreate the popular dish Zha caiityang Myeon from Silla Hotel's Chinese restaurant, Pal-sun, at home.
🙋 Recommended for
- ⭐ Those who want to try making a luxurious hotel-style Chinese noodle dish at home
- ⭐ People looking for a different soup-based meal instead of regular ramen or udon
Ingredients needed 🛒1 servings
- zha cai as needed
- pork (sliced) as needed
- dried shiitake mushrooms 1/2 piece
- bamboo shoots as needed
- bok choy 1 piece
- vegetable oil 3 tablespoons
- rice wine 1 tablespoon
- soy sauce 2 tablespoons
- oyster sauce 2 tablespoons
- cornstarch powder 1/2 tablespoon
- water slurry a little
- sesame oil a little
- black pepper a little
- chicken powder a little
- noodles 1 serving
- water as needed
Recipe 🍳
- Soak zha cai in water to thoroughly remove saltiness before use.
- Slice dried shiitake mushrooms, bamboo shoots, and bok choy into thin strips similar in thickness to the pork.
- Add a small amount of water to the sliced pork and mix with dry cornstarch to create a marinade that helps retain juiciness.
- Heat vegetable oil in a pan, sauté the pork until the surface is cooked, then add rice wine and soy sauce to enhance aroma.
- Add the prepared dried shiitake mushrooms, bamboo shoots, and bok choy, and lightly stir-fry.
- Add the desalted zha cai and oyster sauce, stir-fry, then mix in a little water slurry to thicken the sauce.
- Garnish with sesame oil and serve on top of drained boiled noodles.
- In a separate pan, bring water to a boil and add soy sauce, oyster sauce, black pepper, and chicken powder to make a clear broth.
- Once the broth is boiling, gently pour it over the noodles and garnish to finish.
- Remove salt from zha cai and slice vegetables and pork.
- Sauté pork coated with cornstarch, vegetables, and zha cai with seasoning to make a thick topping.
- Place the topping on boiled noodles and finish by pouring separately boiled clear broth over it.
Cooking tips 💡
- Since zha cai is very salty, soak it in water for a sufficient time before cooking to balance the seasoning.
- Coating pork with cornstarch before frying helps retain its juices, preventing toughness and ensuring a tender texture.
- To maintain a clean and clear broth, never cook the broth with the topping ingredients—always prepare it separately.
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