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Hong Kong Style Braised Rice Noodles with Preserved Mustard Greens and Shredded Pork

Name: Hong Kong Style Braised Rice Noodles with Preserved Mustard Greens and Shredded Pork
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 2 servings
Cuisine: cantonese
Ingredients: pork; bean sprouts; Red pepper; salted mustard greens; Rice Noodles; light soy sauce; oyster sauce; corn starch; oil; water; scallion

groups2 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 7 minsscheduleTotal: 17 minsoutdoor_grillStir-fry

Allergens:warningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

12 Steps Total

Preparation

00:01:14

warningStay safe

Curl your fingers inward when slicing the red pepper with a sharp knife to avoid cutting your fingers.

First, cut 0.5 red pepper in half, make cuts from the flesh side to slice into fine strips, avoiding cutting from the skin side to prevent water release.

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Watch out

Slice the red pepper from the flesh side, otherwise cutting from the skin side will squeeze out moisture and spoil it quickly.

Ingredients:Red pepper (0.5 piece)

Tools:chef knifecutting board

Preparation

00:01:36

Cut 100g pork shoulder steak in half to thin it out, stack them together, and slice into thin shreds.

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Watch out

Slice the pork thin before shredding, otherwise the texture will be too tough.

Ingredients:pork (100 g)

Tools:chef knifecutting board

Preparation

00:02:22

Place the 100g shredded pork in a bowl, add 1 tsp light soy sauce, 1 tsp oyster sauce, 1 tsp corn starch, and a little oil, then mix well to marinate.

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Watch out

Add a little oil at the end to lock in the juices, otherwise the pork shreds will turn out too dry.

Ingredients:pork (100 g)light soy sauce (1 tsp)oyster sauce (1 tsp)corn starch (1 tsp)oil

Tools:metal bowlspoon

Preparation

00:03:03

Soak and wash 100g salted mustard greens thoroughly, especially the head part which often traps sand, soak for half an hour.

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Watch out

The mustard greens' head must be washed clean of sand, otherwise it will feel gritty when eaten.

Ingredients:salted mustard greens (100 g)

Tools:metal bowl

Preparation

00:03:16

Cut off the too-hard head of the washed 100g salted mustard greens, then chop the greens finely.

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Watch out

Cut off the hard parts of the stem and chop the head extra fine, otherwise it will remain too hard.

Ingredients:salted mustard greens

Tools:chef knifecutting board

Active Cooking

00:04:05

warningStay safe

Boiling water releases heavy steam; be careful not to scald your hands when straining the noodles.

Add boiling water to the pan, cook 100g rice noodles, use chopsticks to loosen them, once loosened, immediately scoop them out, drain water, and loosen them.

local_fire_departmenthigh heat

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Watch out

Do not boil the rice noodles too long, remove them as soon as they loosen, otherwise they will become too mushy.

Ingredients:Rice Noodles (100 g)

Tools:panstrainerchopsticks

Active Cooking

00:04:59

Put the chopped 100g salted mustard greens into a dry pan to dry out the moisture, once dried, add a little oil and turn to medium heat to stir-fry until fragrant.

local_fire_departmentmedium heat

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Watch out

The mustard greens are wet from washing, so they must be dry-fried first before adding oil, otherwise they won't become fragrant.

Ingredients:salted mustard greens (100 g)oil

Tools:wooden spatulapan

Active Cooking

00:05:39

Add the marinated 100g shredded pork into the pan to stir-fry with the mustard greens, keeping medium heat and stirring constantly until the pork separates without sticking.

local_fire_departmentmedium heat

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Watch out

Stir-fry the pork shreds continuously over medium heat, otherwise they will stick to the pan.

Ingredients:pork (100 g)

Tools:wooden spatulapan

Active Cooking

00:06:03

Add 100g bean sprouts, about 200g water, and 1 tsp oyster sauce into the pan, boil until the saltiness of the mustard greens releases and blends into a flavorful sauce.

local_fire_departmentmedium heat

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Watch out

Mustard greens are naturally salty

once boiled with water, the saltiness releases so no extra salt or soy sauce is needed

Ingredients:bean sprouts (100 g)water (200 ml)oyster sauce (1 tsp)

Tools:wooden spatulapan

Active Cooking

00:06:36

Add the sliced red pepper for decoration and mix well, boiling the sauce first to infuse flavors.

local_fire_departmentmedium heat

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Watch out

Red pepper strips are mainly for decoration

boil the sauce first before adding noodles

Ingredients:Red pepper

Tools:wooden spatulapan

Active Cooking

00:06:45

Add the drained 100g rice noodles, turn to high heat and cook for a moment, letting the noodles thoroughly absorb the sauce until there is no excess liquid and the noodles are dry and firm.

local_fire_departmenthigh heat

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Watch out

Stir-fry quickly on high heat after adding noodles so they absorb the essence, otherwise it will be too soggy.

Ingredients:Rice Noodles

Tools:wooden spatulapan

Active Cooking

00:07:23

warningStay safe

Be careful not to get burned when moving the hot pan off the heat; use a hot pad or oven mitts.

Finally, sprinkle with a little scallion, mix well, and serve on a plate.

Ingredients:scallion