You know when you make something so good that you want everyone in the whole
world to try it, in the knowledge that you would actually create world peace. Well I think I’ve cracked it. World peace here we come. Woo woo! Homemade noodle soup 🙂
Its about time I wrote up this recipe. I had it last week but I’ve only just had time do get it up on here.
I fancied some noodle soup. The day before I roasted some nice organic free range chicken legs in my cast iron pan. Really simple. Just chuck them in the pan and add salt, pepper, a few cloves of garlic and a splash of olive oil. Lid on and in the oven for about an hour and 15 mins on low. I then turned off the oven and let it sit in the residual heat for a further 30 mins. I stripped off most of the chicken and kept the bones and just chucked them back in the pan with all the crispy bits and jelly stuff that forms when it cools. I made fast pies with the chicken 🙂
The next day I just added water to the pan with the bones and brought it to he boil and added a handful of parsley and let it boil for 1 hour. I then strained it and reduced the liquid by about 1/3rd to concentrate the flavour. I guess I was left with about 1 litre by the end of it.
Ok so I had this really nice stock. So I thought….noodle soup. Now, I’m very lucky that I live in Sydney and walk through China Town on my way home. This means I walk past my favourite Chinese restaurant called BBQ King. They do the best BBQ roast pork ever. Fact. They also sell it by the weight so I just got 500 grams of pork. About 300 grams for the soup and 200 grams for me to nibble on. It’s impossible not to eat some instantly so you always have to buy a little more than you need. Top tip there. 🙂
Ok so I then got myself some fresh Udon noodles. (available at most supermarkets) For the vege I got myself the following;
some sweet baby red and orange peppers – finely sliced,
oyster mushrooms – finely sliced,
spring onion – finely sliced,
kale – roughly chopped,
pac choi – whole leaves,
fresh red chilli – finely sliced,
fresh ginger – finely sliced or diced,
pork and cabbage dumplings
I took the ginger, and added it to a little mixture of light soya sauce, dark soya sauce, linghams sweet chilli sauce, rice vinegar and a splash of sesame oil. Mixed this all up so the ginger took on some of this seasoning.
Now I just simply added the pork to the stock along with the dumplings (I just bought these from the Chinese supermarket) While these were cooking through I fried off the peppers and mushrooms over a high heat then added the ginger. This takes about 3 mins then add this mixture to the stock. Now add the kale and pac choi and pop the lid on. Give this 2 mins then add the noodles and cook for another 2 mins. Thats pretty much it. Serve in a bowl and add the bean sprouts, sliced red chilli and finely chopped corridor on top. Eat and enjoy. Really tasty and super healthy. It’s pretty quick too if you have some chicken stock ready. If you don’t want to make the stock yourself then buy some of that good quality stuff you can get in the pouches.