Potherb Mustard and Pork Noodles
雪菜肉丝面 · xuě cài ròu sī miàn
Xue cai — salted potherb mustard — is the winter preserve of the Yangtze delta, and this noodle is what Shanghai eats when the jar is opened. Paired with winter bamboo shoots it is the classic 'xue cai chun sun' combination, and the whole bowl tastes green and clean in a way that heavier northern noodle soups do not.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- fresh thin wheat noodles细鲜面条🏮 asian280 g
- pork loin, cut into fine matchsticks猪里脊，切细丝🛒 local180 g
- pickled potherb mustard (xue cai), rinsed and squeezed dry雪菜，冲洗挤干🏮 asian120 g
- bamboo shoots, sliced into thin strips竹笋，切细丝🏮 asian100 g
- fresh ginger, finely shredded鲜姜，切细丝🛒 local8 g
- scallion, sliced小葱，切段🛒 local20 g
- light soy sauce生抽🏮 asian20 ml
- cornstarch玉米淀粉🛒 local5 g
- toasted sesame oil香油🏮 asian5 ml
fresh thin wheat noodles: Shanghai-style fresh noodles; thin dried noodles are an acceptable substitute
pickled potherb mustard (xue cai), rinsed and squeezed dry: Sold in cans or vacuum packs labelled 'salted mustard greens' or 雪菜; rinse and squeeze very dry
bamboo shoots, sliced into thin strips: Canned or vacuum-packed sliced bamboo shoots are fine and widely available
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Instructions
1Rinse the xue cai under cold water for 20 seconds, then squeeze it as dry as you can in a clean towel. Chop it roughly.
雪菜挤干
🔍 Look for Low heat 2 分钟 · 2 minutesVisual: 菜叶呈哑光深绿、手感近干，挤压时无水滴滴下Leaves look matte dark green and feel almost dry; no water drips when squeezed
You know it's right when: 抓一把松手能散开，而不是黏成湿团A handful springs back loosely instead of clumping into a wet ball
2Toss the pork matchsticks with the cornstarch and 1 tsp of the soy sauce. Rest 10 minutes.
肉丝上浆
🔍 Look for Low heat 10 分钟 · 10 minutesVisual: 肉丝油亮微滑，根根分明Pork looks glossy and slippery, strands separate
You know it's right when: 按压时手感爽滑而非发黏Strands feel silky rather than sticky when pressed
3Heat a wok over medium-high with oil. Stir-fry the pork for 90 seconds until it just loses its pink, then remove it to a plate.
肉丝先炒
🔍 Look for Medium-high 90 秒 · 90 secondsVisual: 肉丝外表浅金无粉色，仍显饱满不缩水Strands are pale gold outside with no pink showing; they still look plump, not shrunken
You know it's right when: 肉丝在锅中发出轻微摩擦声而不粘锅The pork squeaks slightly against the wok rather than sticking
4In the same wok add the ginger, bamboo shoots and xue cai. Stir-fry 2 minutes over medium-high until the pickle smells toasty.
雪菜爆香
🔍 Look for Medium-high 2 分钟 · 2 minutesVisual: 雪菜转深橄榄色、干爽蓬松，笋丝边缘微金Xue cai has darkened to olive and looks dry and fluffy; bamboo shoot edges are lightly golden
You know it's right when: 生腌菜的冲味转为坚果般近似茶香The raw pickled tang has turned into a nutty, almost tea-like aroma
5Return the pork, pour in 700 ml (3 cups) boiling water, and simmer 4 minutes. Season with the remaining soy sauce.
合煮成汤
🔍 Look for Medium heat 4 分钟 · 4 minutesVisual: 汤色浅绿带金，浮有深色腌菜碎与浅色笋丝Broth is pale green-gold with flecks of dark pickle and pale bamboo suspended
You know it's right when: 尝一口咸鲜明亮，酸味藏在咸味之后A spoonful tastes savoury and bright, with the sourness sitting behind the salt
6Cook the noodles in a separate pot of boiling water until just tender. Divide between bowls, ladle the boiling broth over, and finish with sesame oil and scallion.
浇汤撒葱
🔍 Look for High heat 4 分钟 · 4 minutesVisual: 浅金汤汁、深绿腌菜丝、浅色面条与漂浮葱圈Pale gold broth, dark green pickle shreds, pale noodles and floating scallion rings
You know it's right when: 蒸汽稳定成柱，葱香清新不带熟味Steam rises in a steady column and the scallion smells fresh, not cooked
Tips
- · Squeeze the xue cai bone-dry. Wet pickle steams instead of frying and the whole dish tastes flat.
- · Take the pork out before it is fully cooked and return it at the end — it finishes in the broth and stays tender.
- · Winter bamboo shoots are worth seeking out in season; canned ones work but blanch them first to remove the tinny note.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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