This isn’t so much a recipe as a list of ingredients to buy and put together! It’s such a time saver and looks and tastes wonderful.. This is the one I make but you can really put anything you fancy in it!
I always have a pack of frozen dumplings in the freezer. They are so handy as a snack with dipping sauce or for putting into soups. The ones I used were prawn and chive.
We bought a box of sliced sweet roast pork from our local Chinese shop – they have the meat hanging up in the window and chop it fresh with a huge cleaver. We often buy some to add to a stir fry if pressed for time.
This time we also bought the noodles! Simon asked for a serve of noodles with the pork and was given a bowl of lovely thin rice noodles. I have also used thin egg noodles from the supermarket. You just have to soak them in boiling water for a few minutes first. The recipe below will feed two very hungry people or you can split it into four smaller bowls. It just depends on how greedy you are feeling… 🙂
6 cups chicken stock (we use Campbell’s Chicken Stock)
Sweet roast pork
Prawn & chive dumplings
Bag of baby spinach
Asian crispy fried onions
Steam the dumplings until cooked – around 10-15 minutes
Saute the baby spinach and grated garlic in a small glug of sesame oil in a deep pot
When spinach is soft add the chicken stock and bring to the boil
Heat the sweet roast pork and noodles for about 30 seconds in the microwave
In two big deep soup plates put a handful of noodles on the bottom of each plate
Add the steamed dumplings
Place the sweet roast pork on top
Ladle the hot soup over the top
Top with crispy fried onions and chopped coriander