Ingredients
Method
1.Place stock, the water, mushrooms and ginger in a large saucepan, bring to the boil. Reduce heat, simmer, uncovered, 10 minutes.
2.Meanwhile, cook noodles in a large saucepan of boiling water until tender, drain.
3.Return stock mixture to the boil, add pak choy, simmer until wilted. Stir in sauce and mirin. Season to taste.
4.Divide noodles among serving bowls, top with pork, onion, chilli and coriander. Pour over hot stock mixture.
Mirin is sweet rice wine used in Japanese cooking, it is not sake. Available from Asian grocery stores.
Note
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
