Barbecued pork and rice stick noodle soup

AT A GLANCE

  • Serves 6 people

  • 150 gm rice stick noodles
  • 2 litres chicken stock
  • 1 tbsp finely grated ginger
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 3 tsp lemon juice
  • 10 dried shiitake mushrooms, soaked in boiling water for 20 minutes
  • 1 bunch of baby bok choy, trimmed and quartered
  • 300 gm barbecued pork (available from Chinese barbecue shops)
  • 6 green onions, thinly sliced on the diagonal
01   Place noodles in a large bowl, cover with boiling water and stand for 10 minutes or until soft, using a chopstick to loosen, then drain.
02   Meanwhile, combine stock, ginger, soy sauces and lemon juice in a large saucepan. Thinly slice drained mushrooms and add to stock mixture, then simmer over medium heat for 2 minutes. Add bok choy and simmer for another minute, then add pork and half the green onions and simmer for 1-2 minutes or until heated through. Divide noodles among bowls, ladle soup over, scatter with remaining green onions and serve immediately.
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