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Recipes

Chinese roasted pork noodle soup

Prep time 35 minutes Cook time 20 minutes

Serves 4 people
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Ingredients

  • •
    600g pork fillets, trimmed
  • •
    2 tablespoons hoisin sauce
  • •
    2 tablespoons oyster sauce
  • •
    270g packet dried ramen noodles
  • •
    1 tablespoon peanut oil
  • •
    2 garlic cloves, crushed
  • •
    3 green onions (shallots), trimmed and thinly sliced (+ extra to serve)
  • •
    1 small red chilli, deseeded and thinly sliced (+ extra to serve)
  • •
    8 cups chicken stock
  • •
    2 tablespoons soy sauce
  • •
    2 teaspoons sesame oil
  • •
    2 bunches baby bok choy, trimmed and leaves separated 
  • •
    2 soft-boiled eggs, peeled and halved length-ways
  • •
    Black sesame seeds, to serve

Method

  1. 1.
    Preheat oven to 220˚C/200˚C fan-forced. Combine hoisin and oyster sauce in a bowl.  Add pork and toss to coat.  Cover and refrigerate for 15 minutes.  Place pork onto a baking tray lined with baking paper.  Roast pork for 15-20 minutes (depending on thickness) until just cooked through.   Transfer to a plate, cover and set aside to rest. 
  2. 2.
    Meanwhile, cook the noodles in a large saucepan of boiling water following packet directions. Drain noodles and set aside.  Wipe the pan dry.  Heat oil in the saucepan over medium heat.  Add garlic, green onions and chilli, and cook, stirring for 1 minute. 
  3. 3.
    Add stock, soy sauce and sesame oil, cover and bring to the boil over high heat. Reduce heat, cover and simmer for 10 minutes.   Add bok choy and cook until just wilted.
  4. 4.
    Arrange noodles in 4 deep serving bowls. Slice pork.  Ladle hot chicken stock mixture and bok choy over noodles.  Top each with sliced pork, green onions and a halved boiled egg.  Sprinkle with sesame seeds and serve.