Name: Combination noodle soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 200 gram rice vermicelli; 250 gram pork mince; 2 tablespoon dried packaged breadcrumbs; 1 egg, lightly whisked; 1 clove garlic, crushed; 1/2 teaspoon chinese five-spice powder; 1 tablespoon peanut oil; 2 litre chicken stock; 300 gram chicken breast fillets, trimmed; 8 medium uncooked prawns, peeled, deveined; 1/4 chinese cabbage (wombok), shredded; 1 large carrot, peeled, cut into matchsticks; 4 piece fresh ginger, cut into matchsticks; 1/4 cup light soy sauce; 2 green onions, thinly sliced diagonally; 1 fresh long red chilli, thinly sliced diagonally; 1/3 cup chopped coriander

Ingredients

200 gram rice vermicelli

250 gram pork mince

2 tablespoon dried packaged breadcrumbs

1 egg, lightly whisked

1 clove garlic, crushed

1/2 teaspoon chinese five-spice powder

1 tablespoon peanut oil

2 litre chicken stock

300 gram chicken breast fillets, trimmed

8 medium uncooked prawns, peeled, deveined

1/4 chinese cabbage (wombok), shredded

1 large carrot, peeled, cut into matchsticks

4 piece fresh ginger, cut into matchsticks

1/4 cup light soy sauce

2 green onions, thinly sliced diagonally

1 fresh long red chilli, thinly sliced diagonally

1/3 cup chopped coriander

Method

1.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.

2.Meanwhile, combine mince, breadcrumbs, egg, garlic and five-spice in a medium bowl. Divide into 12 portions; roll into 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. Cool pan; wipe clean. Add stock to pan; bring to the boil over moderately high heat.

3.Add chicken to stock; simmer, covered, for 10-12 minutes or until the chicken is cooked. Transfer chicken to a late. Cover with foil: rest for 5 minutes. Shred.

4.Add prawns, chinese cabbage, carrot and ginger to stock. Simmer for 3-4 minutes or until prawns curl and change colour. Stir in soy sauce and chicken. Season with salt.

5.Ladle hot soup over noodles in bowls. Top with meatballs, onion, chilli and coriander. Serve at once.

Omit prawns and chicken. Double pork mince and make extra meatballs. Add mixed frozen vegies to hot stock in Step 4 if you like. For a slightly nutty taste, serve hot soup drizzled with sesame oil.
Note

Woman's Weekly Food

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Ingredients

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