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Chinese combination noodle soup
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Family favorite combo noodles with just six ingredients - a quick and delicious midweek meal!
Ingredients:
  • 1 litre chicken style liquid stock
  • 6 dried shiitake mushrooms
  • 450g fresh thin hokkien noodles
  • 16 green medium banana prawns, peeled, tails intact, deveined
  • 1 bunch baby pak choy, trimmed, washed, leaves separated
  • 300g Chinese barbecue pork, thinly sliced (see note)
Instructions:
  • In a large saucepan over high heat, combine stock, mushrooms, and 1 litre of cold water. Bring to a boil, then remove from heat and cover. Let it stand for 20 minutes until mushrooms have softened. Place the mixture on a chopping board and allow it to cool for 5 minutes before thinly slicing.
  • Place the noodles in a large heatproof bowl and cover them with boiling water. Use a fork to separate the noodles, then drain them and divide them between bowls.
  • Bring the stock mixture to a boil over high heat. Add mushrooms, prawns, and pak choy to the pan. Reduce heat and simmer for 3 minutes, or until prawns are cooked through and pak choy is wilted.
  • Place the pork on top of the noodles, then generously pour the soup over. Serve immediately and enjoy.

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