Julienned Pork Noodle Bowl With Egg & Veggies In Light Broth | TheCleanEat

Fed up with heavy, greasy noodle dishes? Give this light and flavorful bowl of julienned pork (肉丝) noodles a try. Made with simple ingredients and easy steps, this dish delivers fresh, clean flavors in every bite.

(By the way, “肉丝 Rou si” is often translated as “shredded pork” or “pork shreds” on menus, even though the meat is sliced, not shredded.)

Ingredients

• 100g noodles
• 100g pork
• 1 egg
• 30g pickled mustard greens (榨菜 zha cai)
• 40g leafy greens (青菜)
• 4–6 black fungus (木耳)
• 4 garlic cloves
• Black pepper, to taste
• Salt, to taste

Instructions

Step 1: Prepare the ingredients

Start by washing all your ingredients thoroughly and patting them dry. Finely mince the garlic and tear the wood ear mushrooms into bite-sized pieces. Cut the pork into thin, even strips so they cook quickly and stay tender.

Crack the egg into a bowl, add a small pinch of salt, and beat it well. This helps season the egg and break it up smoothly when frying. Set the egg aside for later.

Step 2: Marinate the pork

Place the sliced pork in a bowl. Add about 1g of salt, 2g of cornstarch, and 0.5–1g of ground black pepper. Use your hand to mix everything evenly so the seasonings and starch coat the meat well.

Pour in about 20ml of cold water and gently work it into the pork. This step helps lock in moisture. Finally, drizzle in 3g of oil and mix again. The oil will coat each piece and keep them from sticking together when you stir-fry. Let the pork rest for 15 minutes to soak up all the flavor.

Step 3: Parboil the noodles

Bring a pot of water to a boil and add the noodles. Cook for around 2 minutes, just until they start to soften but aren’t fully cooked yet.

Step 4: Cook the toppings

While the noodles are cooking, get started on the toppings. Heat a wok or frying pan, then add a bit of cold oil. Pour in the beaten egg and quickly scramble it over medium-high heat. Once cooked through, remove the egg and set it aside.

Lower the heat and add a bit more oil. Add the marinated pork and let it sit for a few seconds-don’t move it right away. Letting it sear briefly helps it hold its shape. Once the underside starts to firm up, stir gently to separate the strips.

Turn the heat up to medium-high and stir-fry just until the pork turns white. Don’t overcook it-it should stay juicy and tender. Then add the minced garlic and stir-fry briefly to release its aroma.

Next, add the scrambled egg back into the pan. Pour in enough hot water to just barely cover the ingredients, and let it simmer until the broth thickens slightly. Then add the wood ear mushrooms and pickled mustard. Season with a little salt and black pepper to taste.

Step 5: Reheat the noodles and blanch the greens

Now add the pre-cooked noodles into the pot with the broth and toppings. If the broth feels too thick or dry, splash in a little more hot water from the pot you used to boil the noodles.

Let the noodles simmer for just a minute to soak up the flavor. Then toss in the leafy greens and cook for about 30 seconds until they’re just tender but still vibrant.

Step 6: Serve it up

Once everything’s heated through, it’s ready to serve. Pour everything into a bowl while it’s hot.

The soup is savory and light, the noodles are springy, pork slices tender, wood ear mushrooms chewy, and the egg soft and fluffy. The zha cai and greens bring a refreshing crunch. One bowl hits all the right notes-fresh, balanced, and satisfying.

Pro Tips

1. Marinating the pork strips properly is key. Use the exact amounts and seasonings I shared to ensure the meat turns out tender. If you smell a strong raw meat odor when rinsing, it means the pork isn’t very fresh. In that case, add extra black pepper or about 1 teaspoon of ground ginger while marinating to help remove the smell.
2. When stir-frying the toppings in a cast iron pan, make sure the pan is fully heated and use enough oil to prevent sticking. For nonstick pans, you can use less oil.
3. The water amount for cooking the toppings depends on your preference. Add more if you want a soupier dish, or less if you prefer just a bit of sauce. Avoid adding too much water all at once-add it gradually in small amounts to control the consistency. Always use hot water!
4. Fresh handmade noodles are recommended for the best taste. I didn’t have fresh noodles at home, so I used dried ones instead. They still taste good but aren’t as flavorful, and the texture is different from fresh noodles.

Light but Packed with Flavor

This egg and julienned pork noodle bowl shows that you don’t need heavy sauces to enjoy a truly satisfying meal. It’s light and easy on the stomach, yet packed with layers of texture and flavor-ideal for when you want something warm, simple, and comforting.

Originally published at https://thecleaneat.com on July 30, 2025.