Ingredients

  • 200 g (7 oz) dried egg noodles
  • 1.5 litres (6 cups) chicken stock
  • 8 thin slices ginger
  • 4 spring onions (scallions), thinly sliced
  • 200 g (7 oz) bok choy (pak choy), chopped
  • soy sauce, to serve
  • hoisin sauce, to serve
  • 150 g ( oz) Chinese barbecued pork, thinly sliced
  • coriander (cilantro) leaves, to garnish

Method

  1. Cook the egg noodles in boiling water for 4 minutes, or until tender. Drain well.
  2. Put the stock in a saucepan with the ginger and spring onions. Bring to the boil, then add the bok choy and cook for 2 minutes.
  3. Divide the noodles among four large bowls, pour in the stock and then top with a drizzle of soy sauce and hoisin and a few slices of pork. Garnish with the coriander.
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