- 150-175g/5-6oz pork tenderloin, depending on appetite
- 150ml chicken stock
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp dry sherry
- 1 tsp Chinese five-spice powder or 2 tsp 5-spice paste
- 2½ cm/1in piece fresh root ginger, peeled and finely sliced
- 1 garlic clove, peeled and finely sliced
- half a bunch (about 4) spring onions, trimmed and left whole
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- about 50g flat rice noodles
- 1 small bok choi or a few Chinese cabbage leaves
- a drizzle of sesame or vegetable oil
- 1 tsp toasted sesame seeds
- a handful of coriander leaves
Slice the pork into long thin strips. Put the stock, soy sauce, sherry, 5-spice powder (or paste), ginger, garlic and spring onions into a small saucepan with a lid and bring to a gentle simmer. After about 2 minutes, when the stock ingredients have got to know each other, stir in the pork, cover and let it simmer away, but not boil. It will take about 5 minutes for the pork to change colour and become firm, then you know it is cooked.
Put the noodles in a bowl with boiling water and soak for 4 minutes. Cut the bok choi or leaves, widthways, into 2.5cm/1in slices. Drain the noodles and toss with oil and sesame seeds.
When the pork is ready, stir in the bok choi, simmer for 1 minute. To serve, pile the noodles into a bowl, spoon pork and other bits on top, pour the broth around and scatter coriander leaves over. And don’t forget to keep paper napkins handy for those noodle slurps.