Noodle soup with pan-fried glazed pork fillet

Method

1. Spoon the hoi sin sauce over the pork fillet and leave to marinate for about an hour. Heat a griddle pan over a high heat and sear the pork fillet for about 5 minutes on each side, until golden brown all over. Leave to cool slightly before slicing the pork.

2. Heat the chicken stock in a large pan and when boiling, toss in the soaked mushrooms along with their soaking liquid, followed by the shredded lettuce.

3. Season with the soy sauce, rice wine and rice vinegar.

4. Add the noodles to the pan, and stir in the spring onions, bean sprouts and coriander. Cook until the noodles are just tender.

5. Ladle some of the noodle soup into a serving bowl, and place the sliced pork on top. Serve straight away.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1 Pork fillet, about 400g
2 tbsp hoi sin sauce

For the soup:

3 dried Chinese mushrooms, soaked in hot water for 20 minutes
1 litre chicken stock
200g Chinese leaf, shredded
3 tbsp light Soy sauce
3 tbsp rice wine
2 tbsp rice vinegar
100g noodles, preferably yellow shi noodles
50g Spring onions, shredded
50g bean sprouts
3 tbsp coriander leaves, chopped

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Special offers on wine
Save money on shopping bills