This flavorful soup is perfect for when you want something warm and filling in a hurry. If you can't find long noodles, angel hair pasta is a good substitute. —Carol Emerson, Aransas Pass, Texas
Asian Long Noodle Soup
Asian Noodle Soup Tips
What is Asian noodle soup called?
Different Asian cultures have different types of noodle soup that they're known for. In Vietnamese cuisine, you’ll find pho–a steaming bowl of broth with noodles, veggies and thinly sliced meat. In Japan, you’ll find soups with udon, soba and ramen noodles. This recipe uses Chinese-style flavors.What goes well with this Asian noodle soup?
You can eat this Asian noodle soup as a meal, or serve it alongside spring rolls, a salad or your favorite type of Asian dumpling.What's the significance of long noodles?
In Chinese culture, long noodles symbolize hope for a long and prosperous life. A certain type of long noodle, known as longevity noodles or long-life noodles, are considered a lucky Chinese New Year food, and are also often traditionally eaten at birthday celebrations.Research contributed by Maggie Knoebel, Taste Recipes Culinary Assistant
Asian Long Noodle Soup
Prep Time
15 min
Cook Time
15 min
Yield
6 servings (2 quarts)
Ingredients
- 6 ounces uncooked Asian lo mein noodles
- 1 pork tenderloin (3/4 pound), cut into thin strips
- 2 tablespoons soy sauce, divided
- 1/8 teaspoon pepper
- 2 tablespoons canola oil, divided
- 1-1/2 teaspoons minced fresh gingerroot
- 1 garlic clove, minced
- 1 carton (32 ounces) chicken broth
- 1 celery rib, thinly sliced
- 1 cup fresh snow peas, halved diagonally
- 1 cup coleslaw mix
- 2 green onions, sliced diagonally
- Fresh cilantro leaves, optional
Directions
- Cook noodles according to package directions. Drain and rinse with cold water; drain well.
- Meanwhile, toss pork with 1 tablespoon soy sauce and the pepper. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot.
- In same pot, heat remaining 1 Tbsp. oil over medium-high heat; saute ginger and garlic until fragrant, 20-30 seconds. Stir in broth and remaining 1 Tbsp. soy sauce; bring to a boil. Add celery and snow peas; return to a boil. Simmer, uncovered, until crisp-tender, 2-3 minutes. Stir in pork and coleslaw mix; cook just until cabbage begins to wilt. Add noodles; remove from heat. Top with green onions and, if desired, cilantro.
Nutrition Facts
1-1/3 cups: 227 calories, 7g fat (1g saturated fat), 35mg cholesterol, 1078mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 16g protein.
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