Roast Pork Ra­men Noo­dle Soup

Recipes+ - - Contents -

SERVES 4 PREP 10 min­utes COOK

15 min­utes NU­TRI­TION 1922kJ; 7g fat (2g sat); 39g pro­tein; 56g car­bo­hy­drate; 6g fi­bre a serve COST $3.50 a serve

1 ta­ble­spoon hoisin sauce

1 tea­spoon sesame oil

1 tea­spoon Chi­nese five-spice pow­der ½ tea­spoon dried chilli flakes 500g pork scotch fil­let steak

1.5 litres (6 cups) boil­ing wa­ter

3 large salt-re­duced chicken

stock cubes

2 cloves gar­lic, bruised

5cm piece gin­ger, thinly sliced

2 small fresh red chill­ies, sliced 1 bunch baby pak choy,

trimmed, halved

270g packet ra­men noo­dles

1 Pre­heat oven to 220ºC/200ºC fan-forced. Whisk hoisin sauce, sesame oil, five-spice and chilli flakes in a shal­low bowl. Add pork steak; turn to coat. Trans­fer pork to an oven­proof bak­ing dish. Bake, turn­ing half­way, for 15 min­utes or un­til cooked. Re­move from oven. Cover with foil. Rest for 5 min­utes. Slice.

2 Mean­while, com­bine the boil­ing wa­ter, crum­bled stock cubes, gar­lic, gin­ger and half of the chilli in a large saucepan over mod­er­ately high heat. Bring to the boil. Re­duce heat; sim­mer for 5 min­utes. Strain stock through a fine sieve. Re­turn to pan.

3 Add pak choy and noo­dles to stock; sim­mer for 3 min­utes or un­til pak choy wilts and noo­dles are ten­der. Di­vide equal amounts of noo­dles and pak choy into serv­ing bowls. La­dle over hot stock. Top with pork and re­main­ing chilli.

DIY IDEA Use chicken in­stead of pork

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