
Ching He-Huang
from
Ching's Kitchen
A light noodle soup acoompanies hoi sin-flavoured pork in this great supper dish by Ching-He Huang
A light noodle soup acoompanies hoi sin-flavoured pork in this great supper dish by Ching-He Huang
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.
Prep:
10 min, plus soaking and marinating
Cook: 20 min
Cook: 20 min
Ingredients
1 Pork fillet, about 400g2 tbsp hoi sin sauce
For the soup:
3 dried Chinese mushrooms, soaked in hot water for 20 minutes1 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
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