- Serves 3-4
My mother-in-law makes the best Jia li jiao (curried pork turnovers) that I've ever tasted. One day my husband and I tried to find something fast to make at home, and found some frozen curried pork left over from a previous dinner. Using the pork, my husband and I decided to add it to some noodles and voila! A delicious recipe was discovered! —Sarah D
- Curried Pork
yellow onion, diced
Chinese ground chili sauce (I use Sambal Oelek)
Indian curry powder
vegetable oil, separated
- Soup Base
bok choy, chopped in large pieces, with stem and leaves separated
carrot, peeled, chopped, and sliced into skinny strips about 2 inches long (cut the carrot diagonally into long ovals and cut those ovals into thirds the long way)
Wumu dry noodles (medium size)
chopped green onions
- Heat pan on med to high heat and add 1 tablespoon of vegetable oil to the pan.
- When the oil begins to smoke, toss in the ground meat. Cook the meat and after the fat is rendered, drain the oil and set the meat aside in a bowl.
- Add 1 tablespoon of vegetable oil to the pan again (if necessary) and toss in the onions, cook until fragrant.
- Add the cooked meat back into the pan and add Samba Oelek, Indian curry, white pepper, sugar, and salt. Mix the meat and spices well, then set it aside.
- Heat a pot and add 2 tablespoons of vegetable oil.
- Add the garlic to the pan and cook.
- Pour in the chicken stock and bring to a boil.
- Add the vegetables (add the carrots first, then the stems of bok choy, and finally the bok choy leaves). Bring the soup to a boil.
- Add the beaten egg to the soup and stir while soup is still at a boil.
- Add chopped green onions and meat to the mixture. Stir until soup and meat are mixed well. Set aside.
- Boil the dry Wumu noodles, using the instructions on the package.
- Drain noodles and add to the soup. Then serve.