Combination noodles is a family favourite and becomes a midweek marvel using only six ingredients.
Ingredients
- 1 litre Massel chicken style liquid stock
- 6 dried shiitake mushrooms
- 450g fresh thin hokkien noodles
- 16 green medium banana prawns, peeled, tails intact, deveined
- 1 bunch baby pak choy, trimmed, washed, leaves separated
- 300g Chinese barbecue pork, thinly sliced (see note)
Method
- Step 1Combine stock, mushrooms and 1 litre cold water in a large saucepan over high heat. Bring to the boil. Remove from heat. Stand, covered, for 20 minutes or until mushrooms have softened. Transfer to a chopping board. Set aside for 5 minutes to cool. Thinly slice.
- Step 2Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Separate noodles with a fork. Drain. Divide noodles between bowls.
- Step 3Bring stock mixture to the boil over high heat. Return mushrooms to pan with prawns and pak choy. Reduce heat. Simmer for 3 minutes or until prawns are cooked through and pak choy is wilted.
- Step 4Top noodles with pork. Ladle over soup. Serve.
Nutrition
1612 kj
Energy
6.8g
Fat Total
1.8g
Saturated Fat
4.2g
Fibre
39.7g
Protein
144mg
Cholesterol
1686mg
Sodium
41.3g
Carbs (total)
All nutrition values are per serve
Notes
Chinese barbecue pork is available from Chinese barbecue shops. You can make your own. Preheat oven to 200C/180C fan-forced. Brush 400g pork fillet with 1/4 cup char sui sauce. Place on a wire rack in a roasting pan. Roast for 20 minutes or until cooked through. Cover for 5 minutes to rest. Slice.
- Author: Lucy Nunes
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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