I can't resist a mid-week noodle treat! Char siu roast pork noodle soupis out of my latest book, Ching's Fast Food and once prepped and marinated is super-quick to cook - ideal for a mid-week after work indulgence. Enjoy xÂ Prep time: 10 minutes, plus 20 minutes for marinating l Cook in: 20 minutes l Serves: 22 pork fillets200g (7oz) dried udon (flat wheat-flour) noodles1 tbsp of toasted sesame oil600ml (1 pint) vegetable stock2 small pak choy, leaves separated1 spring onion, finely sliced2 small handfuls of bean sprouts For the marinade2 cloves of garlic, finely chopped1 tbsp of peeled and grated root ginger2 tbsps of yellow bean sauce2 tbsps of runny honey2 tbsps of light soy sauce2 tbsps of Shaohsing rice wine or dry sherryÂ½ tsp of dark soy sauce2 tbsps of groundnut oil Put all the ingredients for the marinade into a bowl and stir to combine. Add the pork and turn to coat, then cover the bowl and leave to marinate for 20 minutes. In the meantime, preheat the oven to 200Â°C (400Â°F), gas mark 6. Heat a griddle pan or frying pan on a high heat, and when it begins to smoke, cook the pork for 2 minutes on each side or until the outside edges are glazed and sticky. Transfer the pork to a roasting tin and roast in the oven for 12 minutes. Leave to rest for 5 minutes and then slice. Meanwhile, cook the noodles in a saucepan of boiling water for 2â€“3 minutes until al dente, or according to the instructions on the packet. Drain, then rinse under cold running water and drain again. Drizzle with the toasted sesame oil and toss together to prevent the noodles from sticking to each other. Pour the vegetable stock into a separate saucepan and bring to the boil. Add the pak choy leaves and sliced spring onion and remove from the eat. Divide the cooked noodles between two bowls, add a handful of bean sprouts to each bowl and ladle over the soup stock with the pak choy leaves and spring onion. Top with the sliced roast pork and serve immediately.
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