Think of this as soup dumplings deconstructed. Rich porky broth, shredded ginger, dark soy and black vinegar bring that iconic Xiao Long Bao vibe, but fast-tracked into a spicy, slurpy noodle bowl with juicy pork, soft veg and chewy rice noodles.
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Serves
2
Rice Noodle
Pork Mince
Spring Onion
Fresh Ginger
Garlic
Pak Choi
Dark Soy Sauce
Light Soy Sauce
Chinese Black Vinegar
Crispy Chilli Oil
Sunflower Oil
Salt
Black Pepper
Serves
2
Rice Noodle
Pork Mince
Spring Onion
Fresh Ginger
Garlic
Pak Choi
Dark Soy Sauce
Light Soy Sauce
Chinese Black Vinegar
Crispy Chilli Oil
Sunflower Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cook the rice noodles according to packet instructions, then drain and rinse under cold water.
Step 2.
Thinly slice the spring onions, separating the whites and greens. Shred the ginger into matchsticks and finely chop the garlic. Chop the pak choi.
Step 3.
Heat a drizzle of oil in a pan. Fry the spring onion whites, garlic and the ginger for 1–2 mins, then add the pork mince. Cook until browned, breaking it up as you go.
Step 4.
Add the dark soy, light soy, black vinegar and chilli oil. Let everything bubble for a minute, then add the chopped pak choi for the final 2 mins to wilt.
Step 5.
Divide the rice noodles between bowls, spoon over the mince, veg and sauce and top with the spring onion greens and extra chilli oil if you like.
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