Pork and long noodle soup
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|1 tbsp||Canola oil|
|250 g||Pork steaks/fillets|
|4 cups||Chicken stock|
|125 g||Egg noodles|
|1 tsp||Root ginger|
|1 tbsp||Dark soy sauce|
- 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.