Gluten Free Pork and Noodle Broth with Prawns

Wednesday, October 6, 2010

Pork and Noodle Broth with Prawns

Mmm. How I wish I had invented this recipe! Alas, it is swiped from the gold-tipped pages of the Soup Bible. It is so good and warming and subtly Asian. :)

12oz pork chops or pork filets
8oz raw or cooked prawns (shrimp)
5oz gluten free egg noodles
tbsp. vegetable oil (I boycott veg oil & use sunflower)
2tsp. sesame oil (I doubled this because I love sesame oil)
1 medium sliced (I used a red onion because I like them better)
tbsp freshly sliced root ginger
garlic clove
tsp. sugar
6 1/4 cups chicken stock
2 kaffir lime leaves
3tbsp fish sauce
juice of a lime
2 spring onions, chopped to garnish

Go ahead & prep everything. :) Remove any fat from your pork & allow cut it into even sizes using kitchen scissors. If using raw shrimp, peel and de-vein. Bring a large saucepan of salted water to the boil and simmer the egg noodles according to the instructions on the packet. Drain and refresh under cold running water. Set aside.

Pre-heat your wok & add the veg/sunflower oil & sesame oils. Heath through & when the oil is hot, add your onions and stir-fry for 3 to 4 minutes, until evenly browned. If you use red onions, they do't really go brown (unless they're charred) so just cook until they're soft. Remove them from the wok and set aside.

Add your ginger, garlic, sugar and chicken stock to the wok & bring to a simmer. Add the lime leaves, fish sauce and lime juice then ad the pork and simmer for 15 minutes.
Add the onions, shrimp and cooked noodles and simmer for an additional 3 to 4 minutes. (You will need to simmer longer if you use raw shrimp.)
Enjoy :)

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