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PrintPORK AND PRAWN SOUP
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Cook noodles as directed. Heat oil in a wok. Add onion, ginger and pork and stir - fry for 2 minutes.
- Add mushrooms, cabbage, bean sprouts and prawns; stir - fry for 2 minutes.
- Stir in soy sauce and stir - fry a further 1½ minutes. Remove from heat and keep warm.
- Bring stock to the boil. Add half the pork mixture and bring to the boil again.
- Add noodles and heat through.
- Serve soup and top with remaining hot pork mixture.
INGREDIENTS
- 500 grams egg noodles
- 5 tablespoons Cooking oil
- 2 small onion, thinly sliced
- 4 slices fresh ginger root, finely chopped
- 500 grams lean pork, finely shredded
- 100 grams Chinese mushrooms, soaked in warm water 20 minutes and shredded
- 1 Chinese cabbage, shredded and blanched
- 200 grams bean sprouts
- 200 grams prawns
- 4 tablespoons soy sauce
- 2 liters beef or chicken stock
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