Yield: 6 servings
|1 tablespoon||Crushed dried chillies|
|8 ounces||Pork ribs; cut into small|
|8 ounces||Prawns; (fresh if possible),|
|8 ounces||Rice vermicelli|
|8 ounces||Egg noodles|
|4 ounces||Spinach; chopped|
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 2½ 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.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.