| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Food networ, Food2 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
tb |
Crushed dried chillies |
| 8 |
oz |
Pork ribs; cut into small |
|
|
; pieces |
| 8 |
oz |
Prawns; (fresh if possible), |
|
|
; shelled |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 8 |
oz |
Rice vermicelli |
| 8 |
oz |
Egg noodles |
| 8 |
oz |
Beansprouts |
| 4 |
oz |
Spinach; chopped |
INSTRUCTIONS
SOUP
NOODLES
To make the soup, heat the oil and fry the chillies slowly until fragrant.
Remove half to serve on top of the noodles. Put the rest of the chillies in
a saucepan with 2 1/2 pints water and the pork ribs, and simmer for 30
minutes or until the ribs are tender. Add the peeled prawns, salt and
sugar, and simmer until the prawns are cooked if raw, or gently reheat for
a short time if using cooked prawns.
Blanch the rice vermicelli and egg noodles in boiling water for 5 minutes
and drain well. Blanch the beansprouts and spinach in boiling water for 2
minutes and drain well.
Mix the noodles, beansprouts and spinach together in a large bowl. Pour
over the hot soup, arrange the ribs and prawns on top, and pour over the
reserved chillies in hot oil.
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