Asian Pork Noodle Soup
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Serves 4 – adapted by Liz Howard from WW Hong Kong recipe site
400g lean pork mince
1 egg white, lightly whisked
2 tsp soy sauce
2 tbsp fresh coriander leaves, finely chopped
2 tsp minced ginger
3 cups vegetable stock
4 shallots, chopped
8 mushrooms
1 cup snow peas, trimmed and cut into 5cm lengths
1 carrot, chopped thinly
400g udon noodles
Combine the mince, egg white, soy sauce, coriander and ginger in a medium bowl. Shape into 12 small rissoles.
In a large saucepan bring the stock to the boil. Drop in the rissoles and simmer for about 10 minutes until nearly cooked. Add the vegetables and noodles and simmer for about 2-3 minutes or until vegetables are tender crisp and noodles soft. Serve with free Asian greens
Serves 4 – adapted by Liz Howard from WW Hong Kong recipe site
400g lean pork mince
1 egg white, lightly whisked
2 tsp soy sauce
2 tbsp fresh coriander leaves, finely chopped
2 tsp minced ginger
3 cups vegetable stock
4 shallots, chopped
8 mushrooms
1 cup snow peas, trimmed and cut into 5cm lengths
1 carrot, chopped thinly
400g udon noodles
Combine the mince, egg white, soy sauce, coriander and ginger in a medium bowl. Shape into 12 small rissoles.
In a large saucepan bring the stock to the boil. Drop in the rissoles and simmer for about 10 minutes until nearly cooked. Add the vegetables and noodles and simmer for about 2-3 minutes or until vegetables are tender crisp and noodles soft. Serve with free Asian greens
