Pork and long noodle soup
20/7/2008
Ingredients
| 1 tbsp | Canola oil |
| 250 g | Pork steaks/fillets |
| ¼ | Cabbage |
| 4 cups | Chicken stock |
| 125 g | Egg noodles |
| 1 tsp | Root ginger |
| 4 | Spring onions |
| 1 | Red chilli |
| 1 tbsp | Dark soy sauce |
Directions
- Heat oil in a wok or large saucepan. Add pork cut into stir fry strips and stir-fry for 5 minutes to brown. Add shredded cabbage and stir-fry for 2 minutes more.
- Add stock and noodles and simmer for 5 minutes to cook the noodles.
- Add grated ginger and spring onions, chilli and soy sauce to season the soup. Simmer for 2 minutes more and then serve in deep bowls.
Wine Match
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