Recipe of Award-winning Leftover pork and vegetable noodle soup
Hello everybody, it's me, Dave, welcome to my recipe page. Today, we're going to prepare a special dish, How to Prepare Ultimate Leftover pork and vegetable noodle soup. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Leftover pork and vegetable noodle soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Leftover pork and vegetable noodle soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Leftover pork and vegetable noodle soup is 3 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Leftover pork and vegetable noodle soup estimated approx 40 mins.
To get started with this recipe, we must first prepare a few components. You can have Leftover pork and vegetable noodle soup using 9 ingredients and 6 steps. Here is how you cook that.
Yesterday my husband made a smoked bbq pork belly - he slow cooked it for 6 hours on open coals and it was delicious but far too much for One meal so tonight we made a very non authentic version of Ramen. Honestly, I just love the creative licence that leftovers provide. The idea for this recipe came from Genevieve Taylor who runs the Bristol Fire School (she’s incredible) but we made a few tweaks based on what we had available. Also, if pork isn’t your thing, you could add some crispy tofu. #leftovers
Ingredients and spices that need to be Prepare to make Leftover pork and vegetable noodle soup:
- 1 portion creamy noodle soup
- 15 super thin slices of leftover pork belly
- 3 large eggs
- 1 selection of veg (I used carrots, mushrooms and kale)
- Splash soy sauce
- 1 large clove of finely chopped garlic
- 3 spring onions finely sliced
- 1 red chilli finely sliced
- Sesame oil for frying
Instructions to make Leftover pork and vegetable noodle soup
- Make the noodle soup according to this recipe.
- Boil a kettle of water. Then Chop the carrot into thin batons. Heat a pan over a medium heat and add a splash of sesame oil. Fry the carrots for a couple of minutes until starting to soften. Add a splash of soy sauce and sprinkle with sesame seeds. Transfer to a bowl.
- Next, add the mushrooms and garlic to the same plan (no need to clean it). Cook until starting to soften but don’t let them go too soft. Transfer to a bowl.
- Add another splash of sesame oil to the same pan over a high heat. Add the kale and a little salt and cook until starting to crisp. Transfer to a bowl.
- Add the boiled water to a saucepan. Put the eggs in the water and cook for 7 minutes (if you’re using medium eggs, reduce the cooking time by 90 seconds). Remove them from the heat and plunge them into cold water. Peel and set aside.
- Finally reheat the leftover pork (or make some crispy tofu). Then assemble the dish by putting the noodle soup in a deep bowl, adding a little of each vegetable, the meat / tofu and egg. Sprinkle over the spring onions, chilli and fresh coriander and serve.
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