This hearty noodle bowl blends tender, flavorful pork with the peppery bite of fresh watercress and the subtle sweetness of daikon radish, all enveloped in a rich, spicy broth. Infused with aromatics like ginger, garlic, and chili paste, this dish delivers warmth, depth, and comfort with every spoonful—a perfect recipe for chilly days or anytime you crave a deeply satisfying noodle soup.
Why You’ll Love This Recipe
- Layered flavors: A well-developed broth with spicy, savory, and umami notes.
- Tender pork: Slow-simmered pork becomes succulent and rich.
- Hearty and filling: With fresh noodles, vegetables, and meat, it’s a complete meal in a bowl.
- Customizable heat: Easily adjust the spice level to your preference.
- Nutritious balance: Packed with protein, fresh greens, and root vegetables.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- pork shoulder or belly
- vegetable oil
- onion
- garlic
- fresh ginger
- chili paste (gochujang or sambal oelek)
- chicken or pork broth
- daikon radish
- carrot
- shiitake mushrooms
- soy sauce
- rice vinegar
- sesame oil
- fresh noodles (udon, ramen, or egg noodles)
- fresh watercress
- salt and black pepper
- optional garnish: sliced chili, scallions, sesame seeds
directions
- Sear Pork: In a large pot, heat the vegetable oil over medium-high heat. Add the pork pieces, season with salt and pepper, and sear until browned on all sides. Remove and set aside.
- Build Base: In the same pot, reduce heat to medium. Add sliced onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes until fragrant. Stir in chili paste and cook for an additional minute to deepen the flavor.
- Simmer Broth: Return the seared pork to the pot. Add broth, soy sauce, rice vinegar, daikon radish, and julienned carrot. Bring to a simmer, cover, and cook for 30 to 35 minutes until the pork and vegetables are tender.
- Add Mushrooms & Noodles: Add the sliced shiitake mushrooms and simmer for 5 minutes. Then add the noodles and cook until they are just tender, according to package instructions.
- Finish: Stir in sesame oil and the fresh watercress right before serving. The heat from the broth will wilt the greens while preserving their vibrant color and peppery flavor.
- Serve: Ladle the noodle soup into large bowls. Garnish with sliced chili, scallions, or sesame seeds if desired.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
- Spice adjustment: Use less chili paste for a milder broth, or add a spoonful of chili crisp for a richer spice profile.
- Meat substitutes: Substitute pork with chicken thighs or tofu for a lighter version.
- Noodle alternatives: Soba or rice noodles can be used instead of wheat-based noodles.
- Add greens: Swap or add baby spinach, bok choy, or napa cabbage for additional leafy vegetables.
- Vegetarian version: Replace the pork with mushrooms and tofu, and use vegetable broth.
storage/reheating
Storage: Let the soup cool completely before storing. Keep noodles and broth separate if possible to maintain texture. Refrigerate for up to 3 days.
Reheating: Warm the broth gently over medium heat. If noodles have been stored separately, reheat them briefly in hot water before adding to the soup.
Freezing: Freeze the broth and pork mixture without noodles or greens. Add fresh noodles and watercress when reheating.
FAQs
What cut of pork works best for this dish?
Pork shoulder is ideal for its balance of fat and tenderness. Pork belly can be used for a richer flavor, though it’s higher in fat.
Can I make this dish in advance?
Yes. The broth can be made a day ahead and stored in the refrigerator. Add fresh noodles and watercress just before serving for best texture and taste.
How spicy is this recipe?
The spice level depends on the type and amount of chili paste used. Gochujang is milder and slightly sweet, while sambal oelek has a sharper heat.
Can I use dried mushrooms?
Yes. Rehydrate dried shiitake mushrooms in warm water for 20–30 minutes before slicing and adding to the soup.
What’s the role of daikon in this dish?
Daikon adds a mild, earthy sweetness and absorbs the flavor of the broth as it cooks, contributing depth and balance to the soup.
Are there gluten-free options?
Yes. Use gluten-free tamari instead of soy sauce, and choose rice noodles to make the dish gluten-free.
Can I make this recipe vegetarian?
Absolutely. Use tofu, mushrooms, and a rich vegetable broth in place of pork and meat-based broth.
What kind of noodles should I use?
Udon offers a thick and chewy texture, ramen adds a springy bite, and egg noodles provide richness. Choose based on your texture preference.
What’s the best way to keep the watercress fresh in the soup?
Add the watercress just before serving and stir gently. The heat from the broth will wilt it slightly without overcooking.
What sides go well with this soup?
Pickled vegetables, kimchi, steamed dumplings, or a light cucumber salad pair well and add variety to the meal.
Conclusion
Spicy Pork Noodles with Watercress and Daikon is a warming, satisfying bowl of comfort that brings together complex flavors, tender pork, fresh greens, and chewy noodles in a single dish. Whether you’re seeking something bold for a weeknight meal or a nourishing option on a cold day, this flavorful soup delivers both depth and comfort with every serving.
PrintSpicy Pork Noodles with Watercress and Daikon
A warming noodle soup featuring tender pork, spicy chili broth, peppery watercress, and earthy daikon. This comforting bowl combines bold flavors and nourishing ingredients, perfect for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Asian Fusion
- Diet: Halal
Ingredients
- 1 lb pork shoulder or belly, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- 1 tbsp chili paste (gochujang or sambal oelek)
- 6 cups chicken or pork broth
- 1 medium daikon radish, peeled and cut into half-moons
- 1 large carrot, julienned
- 4 oz shiitake mushrooms, sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 6 oz fresh noodles (udon, ramen, or egg noodles)
- 2 cups fresh watercress
- Salt & pepper, to taste
- Optional garnish: sliced chili, scallions, sesame seeds
Instructions
- Heat oil in a large pot over medium-high heat. Add pork pieces, season with salt and pepper, and sear until browned on all sides. Remove and set aside.
- In the same pot, add onion, garlic, and ginger. Sauté until fragrant, about 2–3 minutes.
- Stir in chili paste and cook for 1 minute to deepen the flavor.
- Return seared pork to the pot. Add broth, soy sauce, rice vinegar, daikon, and carrot. Bring to a boil, then reduce heat and simmer for 30–35 minutes, until pork and vegetables are tender.
- Add shiitake mushrooms and cook for 5 minutes.
- Stir in fresh noodles and simmer until noodles are cooked through, about 3–5 minutes depending on type.
- Just before serving, stir in sesame oil and fresh watercress. Let the greens wilt slightly in the hot broth.
- Ladle soup into bowls and garnish with sliced chili, scallions, or sesame seeds as desired.
Notes
- Serve with kimchi or pickled vegetables for added tang and texture.
- Adjust chili paste quantity based on your preferred spice level.
- Any Asian-style noodles work well—udon, ramen, or egg noodles.
- Pork belly offers a richer flavor, while shoulder is leaner but still tender.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg