Long noodle soup with barbecue pork

Posted by adm On October - 13 - 2011

How to cook Long noodle soup with barbecue pork


  • 1.5L chicken strain
  • 1/4 cup (60ml) Chinese cooking wine or sherry (see notes)
  • 2 tablespoons soy
  • 2 star aniseed
  • 1 cinnamon pin
  • 450g long matted (around 2cm blanket) rice noodles
  • 250g Chinese barbecue pork, sliced
  • 1 baby buk choy, trimmed and roughly shredded (see notes)
  • 4 green onions, sliced diagonally

How to:

  • Place the strain, Chinese cooking wine-coloured, soy, star anise and cinnamon in a large saucepan over medium warmth. Bring to a simmer, reduce heat to medium and simmer for 5 transactions. Remove the spices and toss.

  • Lag, place the rice noodles in a heatproof bowl and cover with boiling h2o. Set aside for 3 proceedings, then enfeeble.

  • Add the cooked noodles, pork, bok choy and green onion to the soup and simmer for another 3-4 proceedings. Spoon the noodle soup into deep serving bowls and dish.

  • Chinese rice wine is made from fermented glutinous rice and is available from Asian grocery stores.

  • Pre-cooked Chinese barbecue pork is available from Asian grocers or your local Chinese restaurant or takeaway.

  • Baby buk choy may be sold as bok choy but the correct name is pak choy.

  • Prepare time:10 min.

    Cooking time:12 min.

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