CHAR SIU PORK NOODLE SOUP
Serves
two
• 1 litre salt-reduced chicken broth
• 500 ml water
• 2 tablespoons fish sauce
• 6 cloves garlic, minced
• 1 tablespoon peanut oil
• 1 x 250 gram pack egg noodles, cooked according to package
instructions, drained and tossed with teaspoon of sesame oil
• 3 large butter lettuce leaves, washed, dried and torn in half
• 1 cup bean sprouts, blanched
• ¼ cup roughly chopped coriander
• ¼ cup sliced spring onions
• Crushed dried chilli flakes, to taste
• 1 cooked char siu pork fillet, thinly sliced (see previous recipe)
1. Bring the chicken broth, water and fish sauce to boil in a large saucepan.
2. While the broth is boiling, fry the garlic in the peanut oil over medium heat until it just starts to
turn a light golden colour. Pour the garlic and oil into a cold bowl and set aside until ready to use.
3. Divide the cooked egg noodles among 6 bowls and then top with the torn lettuce leaf, bean
sprouts, fried garlic, chilli flakes, coriander, spring onion and sliced char siu pork.
4. Pour the hot chicken broth over the top and serve.
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