Chinese combination noodle soup

Chinese combination noodle soup

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Combination noodles is a family favourite and becomes a midweek marvel using only six ingredients.

The ingredient of Chinese combination noodle soup

  1. 1 litre Massel chicken style liquid stock
  2. 6 dried shiitake mushrooms
  3. 450g fresh thin hokkien noodles
  4. 16 green medium banana prawns, peeled, tails intact, deveined
  5. 1 bunch baby pak choy, trimmed, washed, leaves separated
  6. 300g Chinese barbecue pork, thinly sliced (see note)

The instruction how to make Chinese combination noodle soup

  1. Combine stock, mushrooms and 1 litre cold water in a large saucepan over high heat. Bring to the boil. Remove from heat. Stand, covered, for 20 minutes or until mushrooms have softened. Transfer to a chopping board. Set aside for 5 minutes to cool. Thinly slice.
  2. Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Separate noodles with a fork. Drain. Divide noodles between bowls.
  3. Bring stock mixture to the boil over high heat. Return mushrooms to pan with prawns and pak choy. Reduce heat. Simmer for 3 minutes or until prawns are cooked through and pak choy is wilted.
  4. Top noodles with pork. Ladle over soup. Serve.

Nutritions of Chinese combination noodle soup

fatContent: 385.268 calories
saturatedFatContent: 6.8 grams fat
carbohydrateContent: 1.8 grams saturated fat
sugarContent: 41.3 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 39.7 grams protein
sodiumContent: 144 milligrams cholesterol

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