CategorySoups & Stews

Source: Entree-to-Asia Cookbook
Region: Asian
Rating: 8/10

Yields1 Serving

Seasoning

1 tbsp light soy sauce

3 tsp salt

2 tsp sugar

sesame oil, a few drops to taste

¼ tsp white pepper, or to taste

2 tbsp Chinese wine, or whisky

Main Ingredients

8 cups boiling water

1 lb fresh egg noodles

6 cups chicken stock

15 large prawns peeled

½ lb Chinese barbecue pork, sliced (or any cold leftover meat)

2 green onions, cut in 1-inch sections

2 small Shanghai bok choy, quartered lengthwise, trimmed and cleaned or any tender quick cooking vegetable such as water cress

Prepare all ingredients and have at hand.In a deep pan bring chicken stock to a boil. Adjust the heat to a slow simmer and season the stock with the salt, sugar, sesame oil, white pepper and Chinese wine. Add the pork and the green onion.

In a large pan, cook the egg noodles with the boiling water until just done (3 to 4 minutes from time the water returns to a boil). Quickly rinse noodles with cold running water, then drain well and place them in a deep tureen or large soup bowl. Toss with the light soy sauce.

While the noodles are cooking, add the Shanghai bok choy and prawns to the simmering stock, and cook to your liking. Remove from the stock and arrange them on top of the noodles.

Now remove the pork from the stock and arrange them on top of noodles and bok choy.

Increase the heat under the stock, taste and adjust the seasoning, adding salt or sugar as desired.

Carefully pour the hot soup over the noodles to cover them and serve with fresh coriander leaves and a sprinkle of white pepper.

Ingredients