Noodle Soup With Pork, Chicken And Shrimp - cooking recipe
Ingredients
-
14 oz vermicelli rice noodles
9 oz ground pork
2 tbsp breadcrumbs
1 None egg, lightly whisked
1 clove garlic, crushed
1/2 tsp chinese five-spice powder
1 tbsp peanut oil
4 cups chicken stock
10 oz chicken breast, trimmed
8 None medium raw shrimp, peeled, deveined
3/4 cup Napa cabbage, shredded
1 None large carrot, peeled, cut into matchsticks
1 None 3 inch piece fresh ginger, cut into matchsticks
1/4 cup light soy sauce
2 None green onions, thinly sliced diagonally
1 None fresh long red chili, thinly sliced diagonally
2 tbsp cilantro, chopped
Preparation
-
Soak vermicelli in boiling water for 2-3 minutes or until soft. Using a fork, separate strands. Drain well. Using kitchen scissors, snip into short lengths. Place in large, deep serving bowls.
Meanwhile, combine the ground pork, breadcrumbs, egg, garlic and five-spice powder in a medium bowl. Roll into12 balls. Heat oil in a large saucepan over moderate heat. Cook and turn meatballs for 3-4 minutes or until cooked. Transfer meatballs to a plate. Let pan cool and wipe clean. Place the stock in the pan and bring to a boil over moderately high heat.
Add chicken and simmer, covered, for 10-12 minutes or until the chicken is cooked. Transfer chicken to a plate. Cover with foil and let rest for 5 minutes. Shred.
Add the prawns, Napa cabbage, carrot and ginger to stock. Simmer for 3-4 minutes or until prawns curl and change color. Stir in soy sauce and chicken. Season with salt.
Ladle hot soup over noodles in bowls. Top with meatballs, green onions, chilies, and cilantro. Serve at once.
Leave a comment