½lbChinese barbecue pork, sliced (or any cold leftover meat)
2green onions, cut in 1-inch sections
2small Shanghai bok choy, quartered lengthwise, trimmed and cleaned or any tender quick cooking vegetable such as water cress
1
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.
2
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.
3
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.
4
Now remove the pork from the stock and arrange them on top of noodles and bok choy.
5
Increase the heat under the stock, taste and adjust the seasoning, adding salt or sugar as desired.
6
Carefully pour the hot soup over the noodles to cover them and serve with fresh coriander leaves and a sprinkle of white pepper.
Ingredients
Seasoning
1tbsplight soy sauce
3tspsalt
2tspsugar
sesame oil, a few drops to taste
¼tspwhite pepper, or to taste
2tbspChinese wine, or whisky
Main Ingredients
8cupsboiling water
1lbfresh egg noodles
6cupschicken stock
15large prawns peeled
½lbChinese barbecue pork, sliced (or any cold leftover meat)
2green onions, cut in 1-inch sections
2small Shanghai bok choy, quartered lengthwise, trimmed and cleaned or any tender quick cooking vegetable such as water cress
Directions
1
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.
2
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.
3
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.
4
Now remove the pork from the stock and arrange them on top of noodles and bok choy.
5
Increase the heat under the stock, taste and adjust the seasoning, adding salt or sugar as desired.
6
Carefully pour the hot soup over the noodles to cover them and serve with fresh coriander leaves and a sprinkle of white pepper.
