Recipe courtesy of Emily Weinberger for Food Network Kitchen

Healthy 40-Minute Pork, Pepper and Rice Noodle Soup

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 6 servings
This healthy weeknight meal brings together irresistible flavors in just 40 minutes. Think savory pork, crunchy vegetables, filling noodles and a tangy broth. It’s family-friendly and completely customizable: feel free to swap out the pork for chicken, beef or even tofu. Don’t have a red bell pepper? Reach for an orange or yellow one instead. The rice noodles will expand as the soup sits or when leftovers are refrigerated, so add more stock or water to thin it out to the consistency you desire before reheating.



  1. Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the mushrooms, carrots, bell pepper, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Add the garlic, ginger and scallion whites and cook, stirring, until softened, 2 to 3 minutes. Add the pork, 1 teaspoon salt and a few grinds of pepper and cook, breaking up the pork with a spoon and stirring occasionally, until no longer pink, 5 to 6 minutes.
  2. Pour in the chicken broth and bring to a boil. Add the noodles and cabbage and cook until the noodles are tender and cooked through and the cabbage is tender but still holds a bit of crunch, about 6 minutes. Stir in the soy sauce and vinegar to combine. Season with salt and pepper.
  3. Ladle the soup into bowls, sprinkle with the scallion greens and top with some sesame seeds and sriracha if desired.