Noodle soup with garlic spare ribs

Name: Noodle soup with garlic spare ribs
Cuisine: Italy
Ingredients: a pinch of five-spice powder; 1 teaspoon sesame oil; 1 tablespoon soy sauce; a pinch each of sea salt and freshly ground black pepper; a pinch each of sea salt and freshly ground black pepper; 800 g/1 lb 12 oz boiled plain noodles; 250 g/9 oz bok choi, cut into pieces about 2.5 cm/1 inch long; chopped spring onions, to garnish; vegetable oil, for stir-frying; about 400 g/14 oz baby pork ribs, chopped into 2.5 cm/1 inch square pieces; 1 litre/1¾ pints chicken stock; 5 fat garlic cloves, peeled and minced; a little rice wine, sake or dry sherry; a little rice wine, sake or dry sherry; 2 tablespoons dark soy sauce; 2 tablespoons rice wine, sake or dry sherry; 2 tablespoons rice wine, sake or dry sherry; 2 tablespoons rice wine, sake or dry sherry; 225 ml/8 fl oz chicken stock; 1 tablespoon brown sugar crystals; 1 egg white, beaten; 1 tablespoon cornflour; 2 garlic cloves, peeled and minced; 2.5 cm /1 inch piece fresh root ginger, peeled and minced; a good dash of dark soy sauce; a couple of dashes of sesame oil; a pinch of white pepper; a little rice wine, sake or dry sherry

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

It is most important in this dish to get a rack or two of baby pork ribs; therefore you may have to order them in advance from your friendly butcher.

Ingredients

about 400 g/14 oz baby pork ribs, chopped into 2.5 cm/1

Asia
Europe
Italy
China
Mediterranean
Pasta
Soup

Method

Mix all the ingredients for the marinade in a bowl. Add the pork, stir well to coat the meat, then leave in the fridge for 30-40 minutes.
Heat a wok, add some vegetable oil and stir-fry the garlic until soft.
Add the pork and stir until coated with the oil and garlic, then add all the ingredients for the soup base and bring to the boil. Reduce the hea