One-Pot Mushroom Soup Noodles
A comforting bowl of soup noodles made with seared mushrooms, marinated pork, and tender lettuce—this one-pot recipe is rich, savory, and satisfying with every spoonful.
Ingredients
Main ingredients
- 200 g noodles dry or fresh, about 2 bundles
- 200 g white button mushrooms about 8–10, firm and uniform
- 100 g ground pork 30% fat for better texture
- 50 g lettuce 1 small head, tender leaves
Additional ingredients
- 2 bird's eye chili optional, slice into rings
- 10 g scallions about 2 stalks, chopped and divided
Seasonings
- 30 ml light soy sauce 2 tablespoons, used in two steps
- 15 ml cooking wine 1 tablespoon, for marinating
- 15 ml oyster sauce 1 tablespoon, for umami
- 3 g salt about ½ teaspoon, adjust to taste
- 30 ml cooking oil 2 tablespoons, for sautéing
Instructions
Prep the ingredients
- Wash and dry mushrooms, remove stems (keep them), and cut mushrooms in half or quarters if large.
- Rinse and drain lettuce. Slice chili into rings. Chop scallions and divide in half.
- Place ground pork in a bowl with 15ml soy sauce and 15ml cooking wine. Mix well and marinate for 10 minutes.
Sear the mushrooms
- Heat 15ml cooking oil in a pan over medium heat until slightly smoking.
- Add mushrooms and their stems. Sear until golden at the edges and softened. Push mushrooms to the side of the pan.
Cook the pork
- In the center of the pan, add half the chopped scallions to the remaining oil. Stir over low heat until fragrant.
- Add marinated pork and stir-fry until fully cooked and no longer pink (about 2 minutes). Let the aroma blend with the mushrooms.
Make the broth and cook noodles
- Add 800ml water (about 4 cups) into the pan. Bring to a boil.
- Add noodles. Stir gently with chopsticks to prevent sticking. Cook until 80% done (1 minute less than package suggests).
Season and add lettuce
- Add remaining 15ml soy sauce, 15ml oyster sauce, and 3g salt. Stir to combine.
- Add lettuce and blanch for 30 seconds until slightly wilted. Noodles should now be fully cooked.
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