Pork and noodles in mushroom broth. Picture / Guy Coombes.

Pork and Noodle Soup Recipe

For a quick and easy dinner try Angela Casley's pork and noodle broth

PORK AND NOODLES IN MUSHROOM BROTH
Serves 4

• 400g pork mince
• 2 spring onions, chopped small
• 1 Tbsp oyster sauce
• 1 chilli, chopped small
• ½ cup coriander, cut roughly
• ½ tsp salt
• Freshly ground pepper
• 1 litre good quality stock
• 3 slices of ginger
• 200g mushrooms, sliced or whole
• 2 Tbsp rice vinegar
• 1 Tbsp soy
• 1 tsp sesame oil
• 1 head bok choy, sliced
• 200g fresh noodles
• Salt and pepper, to taste

1. Place mince into a bowl with spring onion, oyster sauce, chilli, coriander, salt and pepper. Mix well. With damp hands roll into walnut-sized balls. Refrigerate until needed.

2. 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.

3. Add noodles and bok choy and heat through.

4. Place noodles into bases of four bowls then ladle in broth, mushrooms and pork balls.

Share this:

Viva Favourites

New Zealand Herald

New Zealand Herald

Subscribe to E-Newsletter