Boat Noodle Soup with Pork (Kuay Teow Reua Moo)
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Ingredients
- 400 g pork shoulder, diced
- 900 ml chicken stock
- 2 star anise
- 1 cinnamon stick
- 300 g thick rice noodles
- 100 g beansprouts
- 2 tbsp fish sauce
- 1 tbsp dark soy sauce
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 499 kcal
- Protein
- 26.6 g
- Carbohydrate
- 64.9 g
- of which sugars
- 2.5 g
- Fat
- 14.3 g
- of which saturates
- 4.9 g
- Fibre
- 2.3 g
- Salt
- 4.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the chicken stock to the boil in a large pan with the star anise and cinnamon stick.
- 2
Add the pork, cover and simmer for 30 minutes until tender.
- 3
Season with the fish sauce and dark soy sauce.
- 4
Meanwhile, cook the rice noodles in a separate pan of boiling water according to the pack instructions, then drain.
- 5
Divide the noodles and beansprouts between bowls and ladle over the hot broth and pork.
- 6
Scatter with spring onions and serve immediately.
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