This easy soup recipe combines mee sua, or salted noodles made from wheat flour, with the savoury and meaty canned pork ribs for a rich, tasty broth that’s perfect for lunch. Love this recipe? Download Shopback’s free cookbook with recipes contributed from home cooks here.
- 1 can of braised pork ribs
- 2 bundles of dry mee sua
- 200g of chinese white cabbage, finely chopped
- 1 cup of chicken stock
- spring onions, finely chopped
- dash of sesame oil
- 1 cup of water
Hand shred the braised pork ribs into thinner strips.
Place dry mee sua into clear plastic bag and crush it into smaller pieces.
Add 1 cup of water and 1 cup of chicken stock to pot; Bring to a boil.
Add chopped cabbage to pot
After 2 1/2 mins, add the dry mee sua to pot.
Stir in the same direction till the mee sua turns soft.
Add the shredded braised pork ribs.
Bring to a boil and turn off heat.
Sprinkle chopped spring onions; Add a dash of sesame oil for final touch.