Pork and Noodle Soup with Sesame Prawn Toasts

Trusted.Chef's picture

Nov. 17, 2011

Ingredients

Dark soy sauce 2 Tablespoon
Clear honey 1 Teaspoon
Boneless loin pork chops 3 Ounce
Sunflower oil 2 Tablespoon
Prawns 4 Ounce , cooked, peeled
Fresh ginger root 1 Inch (frozen)
Egg white 1
Corn flour 1 Teaspoon
White bread slice 2 (Medium
Sesame seeds 2 Tablespoon
Groundnut oil 2 Cup (32 tbs) (for deep frying)
Button mushrooms 1 Ounce
Red chilli 1
Garlic 2 Clove (10 gm)
Chicken stock 1 1/2 Pint
Chicken broth powder 2 Ounce
Chinese noodles 1 Cup (16 tbs)
Spring onions 2
Spring greens 3 Ounce
Bamboo shoots 1 Ounce
Salt To Taste
Black pepper To Taste , ground

Directions

GETTING READY

1. In a bowl, mix together 1 tablespoon of the soy sauce and the honey. Pour over the pork and turn in the marinade.

2. In a frying pan with 1 tablespoon of the sunflower oil. Fry the pork for about 4 minutes each side or until lightly caramelised and golden brown. Remove the pork from the frying pan and leave to cool a little.

3. Put the prawns in a food processor. Remove the ginger from the freezer then peel and grate and add half to the prawns. Season with a good pinch of salt. Add the egg white and corn flour and process until the prawns are well minced.

4. Spread the prawn mixture on the bread slices and cover with the sesame seeds, pressing them gently into the prawns. Cut off and discard the crusts.

5. Slice the mushrooms. Finely chop the chilli, discarding the seeds and chop the garlic.

MAKING

6. In a wok , heat oil and deep-fry the prawn toasts, sesame seed side down for 1 minute, then turn over and cook for about another 30 seconds. Using a slotted spoon, lift out and drain on kitchen paper.

7. In a saucepan, heat the remaining sunflower oil, add the mushrooms, chilli, garlic with remaining ginger and fry for about 30 seconds. Add the stock and noodles and bring to the boil.

FINALISING

8. Finely slice the spring onions. Shred the spring greens and add to the boiling stock with the spring onions. Season with the remaining soy sauce, pepper and stir in the bamboo shoots.

9. Slice the pork into thin strips and stir into the soup. Simmer, until the noodles are tender.

SERVING

10. Into large bowls, ladle the soup, cut the prawn toasts into triangles and serve piping hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1006Calories from Fat 565

 % Daily Value*

Total Fat 64 g98.5%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 8872 mg369.67%

Total Carbohydrates 68 g22.7%

Dietary Fiber 4 g16%

Sugars 10 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet