Entree: China – Shanxi – 山西酸汤面 ➤ Shānxī Suāntāng Miàn (Wheat noodles served in a tangy Shanxi sour tomato-and-vinegar broth with pork and pickled vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 8 oz (225 g) pork tenderloin, thinly sliced
- 4 cloves (approx. 12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 3 scallions, white and green separated, thinly sliced (approx. 60 g)
- 3 medium tomatoes, coarsely chopped (about 14 oz / 400 g)
- 4 cups (960 ml) chicken stock or pork stock
- 1 cup (240 ml) water
- 1 cup (150 g) pickled mustard greens (suan cai), rinsed and chopped
- 12 oz (340 g) fresh wheat noodles or hand-pulled noodles
- 3 tbsp (45 ml) Chinkiang black vinegar or aged black vinegar
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (1 g) white pepper
- Salt to taste
- Fresh cilantro leaves for garnish
- Optional: 1 tbsp (15 ml) chili oil for serving

Instructions

1. Heat the vegetable oil in a large soup pot over medium-high heat. Add the white parts of the scallions, garlic, and ginger and stir-fry until fragrant, about 30 seconds.
2. Add the sliced pork and stir-fry until it just changes color, about 2 minutes.
3. Add the chopped tomatoes and cook until they soften and begin to break down, about 4–5 minutes, stirring and scraping any browned bits from the bottom.
4. Pour in the chicken stock and water, then add the chopped pickled mustard greens. Bring to a boil, then reduce to a simmer and cook 10–12 minutes to meld flavors.
5. Season the broth with Chinkiang vinegar, soy sauce, sugar, white pepper, and salt to taste. Adjust acidity with additional vinegar if you prefer a tangier soup.
6. Meanwhile, bring a separate pot of water to a rapid boil and cook the fresh wheat noodles according to package directions (usually 2–4 minutes). Drain and rinse briefly under warm water to prevent sticking.
7. Stir the sesame oil and green parts of the scallions into the soup just before serving. Taste and adjust seasoning.
8. Divide the cooked noodles among four bowls. Ladle the hot sour broth with pork and vegetables over the noodles.
9. Garnish each bowl with cilantro and a drizzle of chili oil if desired. Serve immediately while hot.