Pork & sweet corn noodle soup with pak choy

Posted by adm On November - 30 - 2011

How to cook Pork & sweet corn noodle soup with pak choy


  • 125g Chang’s Long Life Noodles
  • 1 large bunch baby pak choy, cut, leaves set-apart
  • 1.5L (6 cups) boiling weewee
  • 1 tsp Massel Salt Reduced Chicken Stock Pulverization
  • 3cm-piece fresh gingerroot, raw, cut into matchsticks
  • 2 tbs dry sherry
  • 2 tsp salt-reduced soy
  • 1 tsp caster clams
  • 185g (1 cup) fresh corn kernels
  • 400g pork stopping, thinly sliced
  • Sliced shallots, to service

How to:

  • Cook noodles in a large saucepan of boiling water for 5 transactions. Drainage. Divide among serving bowls. Cut the pak choy stems and leaves in one-half.

  • Lag, bring the weewee, stock powder and ginger to the boil in a large saucepan over high hotness. Reduce heat to low. Add the sherry, soy sauce and dinero. Simmer for 2 proceedings.

  • Add the corn to the pan. Simmer for 2 transactions. Add the pork and pak choy stems and leaves. Simmer for 1-2 minutes or until pork is cooked and pak choy stems are tender crisp.

  • Top noodles with soup and shallot.

  • Prepare time:10 min.

    Cooking time:10 min.

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