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Barbecued pork and rice stick noodle soup


You'll need

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

Method

  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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