Name: Barbecued pork and rice stick noodle soup
Yield: 6
Ingredients: 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

Ingredients

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

Main

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.

Bronwen Clark

Styling by Yael Grinham