Spicy Pork Noodle Soup

By Ashley Lonsdale

Updated March 25, 2026

  • Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
35 min
Rating
5(256)
Comments
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Noodles and broth are an ever-compelling combination. This particular union nestles thin ramen or soba noodles into a spicy, porky broth, darkened and deepened with turmeric and cumin. The dish capitalizes on spring's best scallions and sweet snow peas, but succeeds in any season. Come summer, tomatoes or corn could take the place of the snow peas, slipping into the hot broth just before serving. In the cooler months, thinly sliced, frost-bitten winter greens or cabbage are both solid choices.

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Ingredients

Yield:4 servings

  • 12 ounces thin dry noodles (such as ramen or soba)

  • ¼ cup extra-virgin olive oil

  • ½ pound ground pork

  • Salt and freshly ground black pepper

  • 4 garlic cloves, minced

  • 1 tablespoon minced fresh ginger

  • 1 bird’s-eye chile (optional), sliced 

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • 4 cups chicken stock

  • 6 ounces snow peas, thinly sliced on the diagonal (see Tip for other seasonal options)

  • 3 scallions, thinly sliced

Ingredient Substitution Guide

Preparation

  1. Step 1

    Prepare the noodles: Boil the noodles in a pot or saucepan according to package instructions. Rinse under cold water to halt the cooking.

  2. Step 2

    Meanwhile, heat the olive oil in a large pot over medium-high. Add the pork and spread it into an even layer, then cook for 2 to 3 minutes, until well browned underneath. Season the pork with salt and pepper while it browns. Break up the pork into small pieces with a wooden spoon. 

  3. Step 3

    Add the garlic, ginger, chile (if using), turmeric and cumin, and cook for 1 to 2 minutes, until fragrant. Add the stock and bring to a boil. Season to taste with salt and pepper.

  4. Step 4

    Just before serving, slide the snow peas into the hot broth. 

  5. Step 5

    Divide the noodles among bowls and ladle the soup over top. Garnish with scallions.

Tip

  • This evergreen soup was created with springtime snow peas in mind, but is great for any season (or craving!): A mix of fresh corn kernels and chopped tomatoes would be delicious in the summer, as would thinly sliced winter greens like kale during the winter.

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Ratings

5 out of 5
256 user ratings
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Comments

BP

This was fresh and light, but really needed punching up for reheating. I added a little chili crisp, rice vinegar, cilantro and lime, even better the 2nd night.

little parm

This was good, but I think 1/4 cup oil is a bit much given how much fat the pork gives off while it cooks. I'd maybe halve it to start.

Bobcat108

Disclaimer: I've not made this particular recipe. I have, however, made a soup to which I added slivered snow peas, & would recommend adding them to individual bowls just before serving rather than putting them in the soup pot. From experience I can say that reheating the snow peas causes them to lose all of their crispness & bright-green color (as well as negatively affecting the flavor).

Mpb

Can you freeze this?

JD

Didn't have a fresh chile or snow peas, so I added chili crisp to the browned pork and sliced baby bok choy at the end, no regrets. Delicious, quick, would definitely make again. (I might have also sneaked a dash or two of fish sauce and white pepper in there as well, but don't tell the recipe police!)

LJR

Terrific! Only had rice noodles and french green beans (sliced into diagonals) as substitutes for original ingredients. Added home grown Birdseye chilli in one piece to cook into stock plus a tiny amount of chilli flakes towards end. Finished with a sprinkling of roasted sesame oil and a scattering of 'spring onions*/scallions' (this is a comment from UK*! ). Love to you all in the US from us in the UK...hoping the world will be OK. First comment here. x

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