- 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)
- 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.
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