PORK AND NOODLES IN MUSHROOM BROTH
Serve 4
400g pork mince
2 spring onions, chopped small
1 Tbsp oyster sauce
1 chilli, chopped small
½ cup coriander, cut roughly
½ tsp salt
Freshly ground pepper
1 litre good quality stock
3 slices of ginger
200g mushrooms, sliced or whole
2 Tbsp rice vinegar
1 Tbsp soy
1 tsp sesame oil
1 head bok choy, sliced
200g fresh noodles
Salt and pepper, to taste
- Place mince into a bowl with spring onion, oyster sauce, chilli, coriander, salt and pepper. Mix well. With damp hands roll into walnut-sized balls. Refrigerate until needed.
- In a large pot place stock, ginger, mushrooms, vinegar and soy. Bring to a simmer for 10 minutes until mushrooms are cooked. Add pork balls and simmer for a further 10 minutes. Test one to ensure they are cooked. Remove ginger slices.
- Add noodles and bok choy and heat through.
- Place noodles into bases of four bowls then ladle in broth, mushrooms and pork balls.
