© 2017 Ching He Huang. All rights reserved.

Noodle Soup With Pan Fried Glazed Pork Fillet

  1. Serves : 2
  2. Preparation time 20 Minutes
  3. Cooking time 13 Minutes
per serving

Cals


664.00

Protein (g)


63.80

Carbs (g)


62.80

Sugars (g)


19.80

Fat (g)


15.80

Sat Fat (g)


5.40

Fibre (g)


5.70

Sodium (mg)


1835.00

Source from

Ching He Huang Web Site

About the recipe

soup

This is an easy meal to prepare! A quick marinade of pork fillet in a delicious shop bought hoi sin sauce while you relax with a glass of wine and then sear and cook the pork on a griddle pan for about 5 minutes on each side. Heat some stock and add all the noodle ingredients and serve the pork sliced on top of the noodles!

Ingredients
  • Pork fillet 1, about 400g / 0.88 lb
  • Hoi sin sauce 2 tbsp
For the soup
  • Chinese dried mushroom 3, soaked in hot water for 20 minutes
  • Chicken stock 1 litre
  • Rice wine 3 tbsp
  • Rice vinegar 2 tbsp, or mirin
  • Dried yellow shi noodles 100g / 0.22 lb, or egg noodles
  • Spring onion 50g / 0.11 lb, sliced
  • Bean sprouts 50g / 0.11 lb
For the garnish
  • Fresh coriander leaves 3 tbsp, chopped - optional

Steps

  • Spoon the hoi sin sauce over the pork fillet and leave to marinate for about an hour. Heat a griddle pan over a high heat and sear the pork fillet for about 5 minutes on each side, until golden brown all over. Leave to cool slightly before slicing the pork.
  • Heat the chicken stock in a large pan and when boiling, toss in the soaked mushrooms along with their soaking liquid, season with the soy sauce, rice wine and rice vinegar.
  • Add the noodles to the pan and after 2 minutes stir in the spring onions and bean sprouts. Cook until the noodles are just tender.
  • Ladle some of the noodle soup into a serving bowl, and place the sliced pork on top. Serve straight away. Add chopped coriander as a garnish if you like.
Ingredients
  • Pork fillet 1, about 400g / 0.88 lb
  • Hoi sin sauce 2 tbsp
For the soup
  • Chinese dried mushroom 3, soaked in hot water for 20 minutes
  • Chicken stock 1 litre
  • Rice wine 3 tbsp
  • Rice vinegar 2 tbsp, or mirin
  • Dried yellow shi noodles 100g / 0.22 lb, or egg noodles
  • Spring onion 50g / 0.11 lb, sliced
  • Bean sprouts 50g / 0.11 lb
For the garnish
  • Fresh coriander leaves 3 tbsp, chopped - optional

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