Pork and noodles in mushroom broth
( SERVES 4 )
Photo by Babiche Martens
You will find many of the ingredients in local Asian stores. Don’t be put off by names you don’t recognise, like shaoxing or Chinese rice cooking wine; sherry, or any other rice wine, will suffice. If you cannot find potato flour, cornflour is fine (although potato flour will create a crisper result and when used for thickening the sauce will be richer and clearer). A good wok is a worthwhile investment for quick and efficient cooking of Asian food. The mushroom bowl with pork balls is super-quick. Use fresh noodles, as you can toss them in at the end and cook in just a few minutes. The joy of this dish is that it’s all in one pot, so there is minimal clean-up. Instead of pork you could make it vegetarian, adding tofu at the end as an alternative protein.
|400 g||Pork mince|
|2||Spring onions, chopped small|
|1 Tbsp||Oyster sauce|
|1||Chilli, chopped small|
|½ cup||Coriander, cut roughly|
|1 Ltr||Stock, good quality|
|200 g||Mushrooms, sliced or whole|
|2 Tbsp||Rice wine vinegar|
|1 Tbsp||Soy sauce|
|1 tsp||Sesame oil|
|1 head||Bok choy, sliced|
|200 g||Noodles, fresh|
- Place mince into a bowl with spring onion, oyster sauce, chilli, coriander, salt and some freshly grated black pepper. Mix well. With damp hands roll into walnut-sized balls. Refrigerate until needed.
- In a large pot place stock, ginger, mushrooms, vinegar and soy. Bring to a simmer for 10 minutes until mushrooms are cooked. Add pork balls and simmer for a further 10 minutes. Test one to ensure they are cooked. Remove ginger slices.
- Add noodles and bok choy and heat through.
- Place noodles into bases of four bowls then ladle in broth, mushrooms and pork balls.