Asian soup-noodles
People who appreciate the Asian cuisine will definitely like this soup. It is spicy enough, piquant and incredibly bright which is very important in the gloomy weather. Bright colours on the plate will cheer you up and warm from inside!
6
portions 
Ingredients:
- Pork neck or brisket - 400 g;
- Broccoli - average head (350 g);
- Garlic - 3 cloves;
- Chili pepper - 1 pc;
- Ginger - 5-cm piece;
- Oil - 2 tbsp;
- Sesame oil - 2 tbsp;
- Egg noodles - 150 g;
- Canned corn - 1 can;
- Soya sauce - 5 tbsp;
- Rice vinegar - 2 tbsp;
- Spring onion - bunch;
- Salt (you might not need it).
Step 1
First, cut all ingredients. It makes life significantly easier. Cut pork into sticks just like for Beef Stroganoff.
Step 2
Divide broccoli into blossom clusters and halve biggest of them.
Step 3
Peel the ginger and cut into sticks. Chop the garlic. Cut out the chili pepper stem and remove the seeds using a knife (you may escape it but it will make your soup more spicy) and cut into rings.
Step 4
Pour both oils into the saucepan, heat a little and put the meat into it. Fry for 2-3 minutes until the pork losses its red colour.
Step 5
Then add broccoli and fry for 2 minutes more. Then add garlic, Chili and ginger, mix up and fru for 2 minutes.
Step 6
Pour 1.5 litre of hot water from the kettle, throw noodles and cook until it is ready (see instructions on the box). 3 minutes later add corn without liquid.
Step 7
In the end add soya sauce and rice sauce. Try for salt and add more if needed.
Step 8
Throw spring onion cut into diagonal sticks and turn off.
Step 9
I have very long noodles. I have to put the noodles with a special spoon and to pour more soup with a ladle.
Bon appetite!
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