2020-08-13 / test@t
Noodles in broth with baked pork
For hearty noodles, you can serve more cucumbers instantly salted with lemon - cut small cucumbers lengthwise into quarters, sprinkle with lemon zest, pour with lemon juice and sprinkle generously with coarse salt. Leave to pickle while the noodle soup is cooking.
Ingredients
- 1-1.2 l mushroom broth
- 400 g thin wheat noodles
- 3 cm fresh ginger root
- 5 cloves of garlic
- 3 shallots
- olive oil
- 0.5-1 tsp high quality tomato paste
- 200 g baked pork shoulder
- green onions for serving
- freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Place noodles in boiling broth and cook according to package directions.
Step 2
At the same time, finely chop the ginger, garlic and shallots for the vegetable dressing. Fry in a saucepan with butter over high heat, 2-3 minutes. Add tomato paste and stir. Remove from heat.
Step 3
In 3 minutes add the dressing before cooking. Add medium-sized pork shoulder. Stir. Season with pepper. Pour the cooked noodles into bowls, sprinkle with chopped green onions.
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