Noodles – Pork noodles 2 ways (1 serve)
As I have said in the introduction to today prepare everything before you start and have in bowls ready to serve. The combination of the ingredients to serve should be done as quickly as possible to stop the noodles getting too gluggy.
| Stock | |
| 2 Litre | Water |
| 20g | Spiced minced pork |
| 3 | Pork balls (purchased for the Asian market) |
| 20g | Bean sprouts |
| 20g | Morning glory, roughly chopped to 5 cm ‘lengths’ |
| 80g | Fine rice noodles |
| Thai deep fried garlic | |
| Pickled Chinese celery | |
| Fresh celery & spring onions, finely chopped |
- Place water in pot and bring to a boil
- In the stock pot place pork balls. When they start to float they are cooked but can be left to be added last to the noodles
- Put spiced minced pork (about 1 tab per patty) in your hand and make a tight ball. Flatten out the ball and put to one side. Do this for 3 balls. Put the patties in the stock until they float. Don’t be too keen to take them out, ensure they are cooked by exposing the centre of one and making sure there isn’t any pink. I find it best to wait here until they are starting to float. Then….
- Place the noodles in a wire basket similar to this (we used a much cheaper version with a bamboo handle) and blanch the noodles in the water for approximately 30 seconds
- Add the morning glory and the bean sprouts to the basket and blanch once again for 30 seconds
- Once blanched put contents of the wire basket into a serving bowl, remove the pork balls and spiced minced pork patties from the stock and over noodles and place in bowl, dress with Thai deep fried garlic, fresh and pickled celery and spring onions
- Put stock on the noodles until they are just covered and serve