Name: Roast pork noodle soup
Yield: Serves four
Cuisine: Chinese
Ingredients: 2 spring onions, sliced on the diagonal into 2.5 cm (1 in) lengths; 2 litres (3½ pts) chicken stock; 1 tbsp shaohsing rice wine, or dry sherry; ½ bunch gai laan (Chinese broccoli), about 350 g (11 oz); 3 tbsp peanut oil; 200 g (7 oz) dried wheat noodles; 1 spring onion, green part only, sliced into 2.5 cm (1 in) lengths; 6 slices of ginger, cut into matchsticks; pinch of black pepper; 2 tbsp soy sauce; 2 tbsp oyster sauce; ½ tsp salt; 200 g (7 oz) char sieu (red roast pork), cut into thin slices; 1 tbsp cornflour, mixed with a little water; ½ tsp sesame oil; 2 tsp sugar

Preparation info

Serves
four

Difficulty
Medium

Appears in

Noodle

By Terry Durack

Published 2002

About

No self-respecting noodle lover should ever live more than a short drive from a Chinese barbecued meats shop. Of course, you can make your own char sieu (see Basics) and keep it in the fridge, but that way, you can’t pick up a piece of suckling pig and a little white cut chicken at the same time.