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Best Easy Zhejiang Pian Er Chuan Noodles Recipe

Name: Best Easy Zhejiang Pian Er Chuan Noodles Recipe
Total time: 45 min
Yield: 350 g
Ingredients: dried wheat noodles 8 oz; pork loin 8 oz; bamboo shoots (canned, julienned and rinsed) 1 cup; pickled mustard greens 3 tbsp; scallions (sliced) 2 pieces; chicken stock (unsalted) 5 cups; soy sauce 1 tbsp; Shaoxing wine 2 tsp; white pepper 0.25 tsp; salt 1 tsp; sugar 0.5 tsp; sesame oil 1 tsp

Thin noodle scraps are served in a light, savory broth with shredded pork, bamboo shoots, and pickled vegetables. This delicate Hangzhou family soup is clean, fresh, and naturally low calorie.

Cook 45 min Difficulty NORMAL 320 kcal

#low calorie #light soup #Chinese noodle soup #protein moderate

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Ingredients

Main ingredients

dried wheat noodles 8 oz
pork loin 8 oz
bamboo shoots (canned, julienned and rinsed) 1 cup
pickled mustard greens 3 tbsp
scallions (sliced) 2 pieces
chicken stock (unsalted) 5 cups

Seasonings/Sauce

soy sauce 1 tbsp
Shaoxing wine 2 tsp
white pepper 0.25 tsp
salt 1 tsp
sugar 0.5 tsp
sesame oil 1 tsp

Nutrition summary

Carbohydrates 42 g 52%

Protein 17 g 21%

Fat 7 g 27%

Serving size 350g

Cooking steps

1

Slice the pork loin thinly across the grain, then marinate with Shaoxing wine, half the soy sauce, and a pinch of salt for at least 15 minutes.
2

Bring the chicken stock to a gentle boil in a large pot, add bamboo shoots and pickled mustard greens, then reduce to a simmer to merge flavors for 10 minutes.
3

Heat a nonstick pan over medium-high and stir-fry the marinated pork until just cooked through and tender, about 1–2 minutes; avoid overcooking.
4

Boil a separate pot of water and cook the dried wheat noodles until they are tender but still springy, about 3–4 minutes. Drain immediately and briefly rinse under warm water to prevent sticking.
5

To assemble, divide noodles into bowls. Pour hot broth with bamboo shoots and pickled greens over noodles. Top with shredded pork, scallions, a touch of sesame oil, and the remainder of the soy sauce. Serve immediately while hot.

Personalized Q&A

Q. Which ingredient gives Zhejiang Pian Er Chuan Noodles its defining flavor and texture?

The key flavor in Zhejiang Pian Er Chuan Noodles comes from the combination of pickled mustard greens and bamboo shoots in a gentle chicken stock. Pickled greens provide a tangy, savory undertone, while bamboo shoots add subtle crunch, making the soup clean and distinct. Shredded pork adds savory body and a tender bite, but it’s the vegetables that anchor the dish's unique Hangzhou profile.

Q. What’s the most important cooking technique for this recipe’s soup and pork?

To maintain clarity and freshness in the broth, simmer the chicken stock gently with bamboo shoots and pickled greens, avoiding aggressive boiling. For the pork, slicing thinly and stir-frying quickly over medium-high heat ensures it stays tender without becoming tough. Attention to timing and heat keeps the texture delicate and flavors balanced.

Q. How do I prevent my noodles from sticking or turning mushy?

Cook the wheat noodles just until tender with a bit of bite—usually 3–4 minutes. Immediately draining and briefly rinsing them under warm water stops the cooking and prevents sticking. Assemble the soup right before serving so the noodles maintain their subtle chewiness in the broth.

Q. How nutritious is this Zhejiang Pian Er Chuan Noodles recipe per serving?

Each serving provides about 320 kcal, 42g carbohydrates (52% of calories), 17g protein (21%), and 7g fat (27%). It’s light, moderately high in protein, and lower in fat, fitting for those seeking a clean, balanced, and naturally low-calorie noodle soup.

Best Easy Zhejiang Pian Er Chuan Noodles Recipe

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