This is similar to the classic Taiwan soup noodle, Sichuan Preserved Vegetables Pork Soup Noodle (Zha Cai Ro Si Tang Mian), which uses zha cai, the preserved vegetable, and sliced pork. I used chicken here.
I made this when trying out spring seasonal vegetables–green onions (not spring onions, but onions that are harvested in spring) and green garlic–which I recently tasted for the first time. In the past, I ignored green onion thinking they were spring onions with large bulbs and garlic greens were skinny leeks. The green garlic is not like Chinese leek either. None of them are identical. The flavor of green onions and green garlic is more subtle, but still strong. I think they are more tender and fleshy.
When off-season, use onion, or spring onions (the fattest, thickest ones you can find), and regular garlic.
Quick Soup Noodles With Sichuan Preserved Vegetables
(Zai Cai Ro Xi Tang Mian)
Serves 2-3
Preparation time: 15 minutes
Cooking time: 15 minutes
3 chicken thighs, sliced julienne
1½ tablespoons soy sauce
1 tablespoon oyster sauce
1/8 teaspoon pepper
3 cloves green garlic, sliced
4 ounces green onion, sliced diagonally
1 3.5-ounce pack zha cai, or Sichuan preserved vegetable, sliced julienne
3 tablespoons peanut or vegetable oil
2 quarts chicken stock
10 ounces Chinese guan miao noodles, or ramen
In a bowl combine chicken, soy sauce, oyster sauce and pepper. Leave to marinate for 15 minutes. Meanwhile prepare the garlic, green onion and zha cai.
In a 4-quart pot, heat half the oil. When oil is shimmering, add half the garlic and fry for a few seconds until garlic is softened. Add chicken and fry until chicken is almost but not fully cooked. Remove chicken from pot back to bowl where chicken was marinated.
Return pot to heat and add rest of oil. When oil is hot, add rest of garlic and onion and fry quickly, lowering heat to prevent vegetables from burning. Fry until vegetables start to be limp, about 2 minutes. Add Sichuan preserved vegetables. Return chicken to pot, add stock, and bring to boil. When stock reaches a rolling boil, lower heat, and simmer for another 8-10 minutes. Turn off heat.
Meanwhile in a separate pot bring 3 quarts of water to boil and cook noodles according to package instructions, about 5-8 minutes. Drain noodles.
Divide noodles and put in 2 or 3 serving bowls. Add soup over noodles. Serve hot.
NOTES
–Sichuan preserved vegetable, or zha cai, is a pickled mustard stem, a round, bulbous stem. They now come in different flavors–salty, or salty and spicy. They are available in whole stems, or in packets already sliced. Sold in Asian supermarkets or online. Test the taste because it can be very salty. I don’t rinse it in this recipe because it is used in soup, which will benefit from the rich flavor.
Suggested accompaniments
–Sesame oil, white pepper, chili sauce or white vinegar. Add to soup noodle.
Variations
–Use 1/2 pound pork or beef instead of chicken.
–Omit the preserved vegetables if unavailable.
–Use kale or mustard green instead of onion.
Glossary of Ingredients
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Soy sauce
Oyster sauce
Zha cai, or Sichuan preserved vegetable, sliced julienne
Guan miao noodles
