Barbecued pork noodle soup


Barbecued pork noodle soup



  • 1 pack Changs Rice Vermicelli Noodles
  • 8 cups Changs Chinese Masterstock
  • 1 bunch gai larn or choy sum, trimmed and cut into 10cm lengths
  • 300g Chinese barbecued pork, thinly sliced


  1. Soften the Changs Rice Vermicelli Noodles in boiling water then drain and set aside.
  2. Heat the Changs Chinese Masterstock in a large saucepan with two cups water. Add the gai larn or choy sum and simmer until tender. Stir through the noodles and barbecued pork and simmer gently until pork is heated through.
  3. Serve the soup with Changs Hoisin Sauce for dipping.

Note: If Changs Chinese Masterstock is unavailable, make a simple Asian stock using water, soy sauce, a little Chinese cooking wine and spices such as ginger, garlic and star anise.