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Ching-He Huang's char sui roast pork noodle soup

‘If you’ve time over the weekend, get ahead by roasting some pork fillets, then use over the following days for soups such as this or for sandwiches’

31 AUGUST 2011
Noodle soup Enlarge
Ingredients (Serves 2)
  • 2 pork fillets
  • 200g/7oz dried udon (flat wheat-flour) noodles
  • 1 tbsp toasted sesame oil
  • 600ml/1pt vegetable stock
  • 2 small pak choi, leaves separated
  • 1 spring onion, trimmed and finely sliced
  • 2 small handfuls bean sprouts
For the marinade
  • 2 cloves garlic, peeled and finely chopped
  • 2 tbsp yellow bean sauce
  • 2 tbsp runny honey
  • 2 tbsp light soy sauce
  • 2 tbsp Shaohsing rice wine or dry sherry
  • 2 tbsp groundnut oil
  • 1 tbsp fresh ginger, peeled and grated
  • ½ tsp dark soy sauce

Method

Preheat the oven to 200°C, 400°F, Gas 6. Combine all the marinade ingredients in a bowl. Add the pork and turn to coat, then cover the bowl with clingfilm and leave to marinate for 20 minutes.

Place a griddle pan or frying pan over a high heat. When it begins to smoke, remove the pork from the marinade, add to the pan and cook for 2 minutes on each side or until the outside edges are glazed and sticky. Transfer to a roasting tin and cook in the oven for 12 minutes. Leave to rest for 5 minutes then slice.

Meanwhile, cook the noodles in a pan of boiling water for 2–3 minutes. Drain, rinse under cold running water then drain again. Drizzle the noodles with toasted sesame oil and toss to prevent them sticking together.

Pour the vegetable stock into a separate saucepan and bring to the boil. Add the pak choi leaves and sliced spring onion then remove from the heat.

Divide the sesame-coated noodles between 2 warmed bowls. Add a handful of bean sprouts to each bowl then ladle over the stock with the pak choi and spring onion.

Top with the sliced pork and serve immediately.

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