📖 Table of Contents
Creating a Hearty Soup from Leftovers: Leftover Roast Pork and Vegetable Noodle Soup
There’s something deeply satisfying about turning last night’s dinner into a steaming bowl of comforting soup the next day, and this Leftover Roast Pork and Vegetable Noodle Soup is no exception. View the recipe below!
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Leftover Roast Pork and Vegetable Noodle Soup in the Chinese Style
Ingredients
- 2 cups leftover roast pork, thinly sliced
- 8 oz egg noodles
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 carrots, sliced into thin rounds
- 1 cup broccoli florets
- 1 bell pepper, thinly sliced
- 6 cups chicken or vegetable broth
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp Chinese five-spice powder (unique spice)
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Begin by boiling the egg noodles according to the package instructions. Drain and set aside.
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sauté until they turn translucent.
- Stir in the Chinese five-spice powder. This unique spice adds a subtle depth of flavor to the soup.
- Add the carrots, broccoli, and bell pepper. Sauté for a few minutes until they begin to soften.
- Pour in the chicken or vegetable broth and bring the mixture to a simmer.
- Stir in the soy sauce and sesame oil, allowing the flavors to meld together.
- Carefully add the sliced roast pork and let it simmer for an additional 5-7 minutes until the pork is heated through.
- Season the soup with salt and pepper according to your taste.
- To serve, divide the cooked noodles among four bowls and ladle the savory soup over them.
- Garnish each bowl with fresh cilantro leaves, which add a burst of freshness and color.
Notes
Cooking Tips for the Best Results:
- Use homemade or high-quality store-bought broth for a richer soup base.
- Feel free to customize your vegetable choices based on what’s in your fridge—mushrooms, snow peas, or bok choy can be excellent additions.
- For a spicy kick, add a pinch of red pepper flakes or a drizzle of sriracha sauce.
- Leftover roast pork can sometimes be dry; simmer it gently in the broth to rehydrate and infuse it with flavor.
- Make extra and freeze portions for a quick and satisfying meal on busy days.
FAQs about the Leftover Roast Pork and Vegetable Noodle Soup Recipe
Can I use other types of noodles for this soup?
Absolutely! You can use rice noodles, udon noodles, or even whole wheat noodles for a different twist.
What can I substitute for Chinese five-spice powder?
If you don’t have Chinese five-spice powder, you can create your own blend using star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds.
Is it necessary to use leftover roast pork, or can I use fresh pork?
While using leftover roast pork adds depth to the flavor, you can also use fresh pork. Simply slice it thinly and sear it before adding it to the soup.
Can I make this soup ahead of time?
Yes, this soup can be made ahead and reheated. Just store the noodles separately to prevent them from becoming too soft.
Can I make this soup vegetarian or vegan?
Absolutely! Use vegetable broth and tofu instead of roast pork for a delicious vegetarian or vegan version of this soup.
Read more here for additional info about leftover pork. Also, I recommend other interesting articles related to this topic, including articles on Leftover Roast Pork and Cabbage Slaw, Leftover Roast Pork and Potato Hash, Leftover Roast Pork and Noodle Stir-Fry, Leftover Roast Pork Quesadillas, Leftover Roast Pork and Pineapple Skewers, Leftover Roast Pork and Vegetable Soup, Leftover Roast Pork and Broccoli Stir-Fry, Leftover Roast Pork Tacos, Leftover Roast Pork Fried Rice, and more (see below.)
