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"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Noodle soup with pork and pickled vegetables


You'll need

500 gm fresh wheat noodles (la mian) 2 litres (8 cups) chicken stock 2 tbsp light soy sauce 80 ml (1/3 cup) vegetable oil 200 gm pickled vegetable, rinsed and chopped 300 gm minced lean pork ½ red capsicum, seeds removed, thinly sliced 1 tbsp cornflour mixed with 125ml (½ cup) chicken stock To serve: thinly sliced green onion and torn coriander   Green onion oil 125 ml (½ cup) vegetable oil 4 green onions (about 250gm), coarsely chopped

Method

  • 01
  • For green onion oil, heat oil in a saucepan over medium heat. Add green onion and cook until fragrant (15-20 minutes). Strain through a metal sieve into a heatproof bowl and cool. Makes ½ cup.
  • 02
  • Meanwhile, cook wheat noodles in boiling water according to packet instructions. Rinse under cold running water and set aside.
  • 03
  • Bring chicken stock to the boil. Add half the light soy sauce, season to taste, reduce heat to low and simmer gently.
  • 04
  • Meanwhile, heat vegetable oil in a wok over medium heat. Add pickled vegetable and stirfry for 30 seconds. Add pork, remaining light soy sauce, season to taste and stirfry until pork is cooked (1-2 minutes). Add capsicum, stirfry for 30 seconds, then add cornflour mixture. Bring to the boil, stirring continuously, until thick (2-3 minutes). Set aside.
  • 05
  • Divide cooked noodles among serving bowls. Add hot stock and top with pork and vegetable mixture. Scatter with green onion and coriander, drizzle with green onion oil to taste and serve immediately.

I ate this wonderfully substantial and fragrant dish at Noodle Kingdom in Melbourne’s Box Hill. It’s made with the intriguing pickled vegetable xue cai, also called xue li hong. This aromatic pickle is part of the Chinese tradition of preserving vegetables for the harsh winters. In English the vegetable is called red-in-snow cabbage and is sold in cans under the Maling brand as pickled cabbage. If unavailable, you can always substitute Sichuan preserved mustard tuber or stalks (zha cai). Northerners prefer hand-pulled wheat noodles (la mian), but any fresh noodles are just as good. — Tony Tan

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Slightly sweet riesling.

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