A delicious and hearty Asian flavored soup,
all in one pot!
METHOD:
Heat the oil in a large pan. Add the garlic and the scallions and cook over medium heat, stirring, for 3 minutes, until slightly softened. Add the bell pepper and cook for an additional 5 minutes, stirring.
In a bowl, mix the cornstarch with enough of the stock to make a smooth paste and stir it into the pan. Cook, stirring, for 2 minutes. Stir in the remaining stock with the soy sauce and rice wine, then add the pork, the lemongrass, chile, and ginger. Season with salt and pepper. Bring to a boil, then lower the heat and simmer for 25 minutes.
Bring a separate pan of water to boil, add the noodles, and cook for 3 minutes. Remove from the heat, drain, then add the noodles to the soup along with the water chestnuts. Cook for another 2 minutes, then remove from heat and ladle into serving bowls.
1 tablespoon chili oil
1 garlic clove, chopped
3 scallions, sliced
1 red bell pepper, seeded and finely sliced
2 tablespoons cornstarch
4 cups vegetable stock
1 tablespoon soy sauce
2 tablespoons rice wine or dry sherry
5 1/2 / 150 g pork tenderloin, thin sliced
1 tablespoon finely chopped lemongrass
1 small red chile, seeded and finely chopped
1 tablespoon fresh grated ginger
4 oz / 115 g fine egg noodles
7 oz / 200 g canned water chestnuts, drained and sliced
salt and pepper
30 mins
4
