Creeach Fam Recipes

Pork Noodle Soup With Ginger and Toasted Garlic

6 servings


35 minutes

total time


3 tablespoons neutral oil, grapeseed, vegetable or canola

8 garlic cloves, thinly sliced

1 pound ground pork

1 1/2 teaspoons red-pepper flakes, plus more to taste

Kosher salt and black pepper

4 cups chicken broth

3 tablespoons soy sauce or tamari, plus more to taste

1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped

1 tablespoon finely grated fresh ginger (from about a 1 1/2-inch piece)

6 ounces rice noodles (thick- or thin-cut), cooked and drained

1/2 medium red, yellow or white onion or 3 scallions, thinly sliced

1 cup cilantro, leaves and tender stems, coarsely chopped


Heat vegetable oil in a large, heavy-bottomed pot over medium.

Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.

Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.

Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.

To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.


Serving Size




Total Fat

25 g

Saturated Fat

7 g

Unsaturated Fat

16 g

Trans Fat

0 g




766 mg

Total Carbohydrate

31 g

Dietary Fiber

1 g

Total Sugars

3 g


20 g

6 servings


35 minutes

total time
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