Noodle soup with pan-fried glazed pork fillet
By: Ching He-Huang From: Ching's Kitchen
-
Noodle soup with pan-fried glazed pork fillet
- Prep time:
- 10 mins, plus soaking and marinating
- Cook time:
- 20 mins
- Serves:
- 4
A light noodle soup acoompanies hoi sin-flavoured pork in this great supper dish by Ching-He Huang
Similar recipes
Related Videos
Ingredients
- 1 Pork fillet, about 400g
- 2 tbsp hoi sin sauce
For the soup:
- 3 Chinese dried mushrooms, soaked in hot water for 20 minutes
- 1 litre chicken stock
- 200 g Chinese Cabbage, shredded
- 3 tbsp light Soy sauce
- 3 tbsp rice wine
- 2 tbsp rice vinegar, or Mirin
- 100g noodles, preferably yellow shi noodles
- 50g Spring onions, shredded
- 50g bean sprouts
- 3 tbsp coriander leaves, chopped
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 & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
hi there this recipe says in step two to add the shredded lettuce can u tell me where the shredded lettuce is on the ingrediants needed?