Asian Recipes - Fresh Noodles with Roast Pork Recipe

Ingredients

• 1/2 lb/250 g Chinese barbecued pork

• 3/4 to 1 lb/375 to 500 g fresh egg noodles

• 8 cups/2 L boiling water

• 4 to 5 cups/1 to 1.25 L chicken stock

• 2 small Shanghai bok choy, quartered lengthwise and cleaned

• Coarsely chopped green onion, fresh coriander, thinly sliced red chilies and crushed roasted peanuts

Seasoning For the stock:

• 2 tbsp/30 ml fish sauce

• salt, sugar and white pepper to taste

Seasoning For the noodles:

• 2 tbsp/30 ml crisply fried garlic

• 2 tbsp/30 ml light soy sauce

• sugar, pinch

Serves 4

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Method:

1. Prepare all ingredients and have at hand. Heat the chicken stock to a simmer in a medium-sized pan over medium heat.

2. Meanwhile cook the noodles in the boiling water until just done (3 to 4 minutes). While the noodles are cooking and in the same water, quickly cook the Shanghai bok choy until bright green (2 to 3 minutes).

3. Retrieve the bok choy from the boiling noodles and rinse them well with cold running water. Set aside. Rinse the noodles under cold, running water. Drain them very well and place them in a howl.

4. Toss the cooked noodles with the noodle seasoning and divide them among 4 to 6 serving bowls.

5. Add the stock seasoning to the simmering chicken stock. Add the barbecued pork. Adjust the heat to maintain the simmer.

6. Remove the barbecued pork from the stock and arrange the slices on top of the noodles. Tuck in a piece of bok choy.

7. Garnish each bowl with the green onion, coriander and ground peanuts. Serve each bowl of noodles with a smaller bowl of the broth on the side.