FAST FOOD
Barbecued pork and rice stick noodle soup

Barbecued pork and rice stick noodle soup

Serves 6



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


1 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.
2 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.


RECIPE Bronwen Clark PHOTOGRAPHY William Meppem STYLING Yael Grinham


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