I remember when I used to live in Kuala Lumpur, there was this food court named ‘Big Prawns’ located about 1.5 kilometers away from our home. Despite all the delicacies you may find, like clay-pot chicken rice, Asam Laksa, economy rice buffet, grilled chicken wings, otak otak…, pork noodle soup is definitely my all time favorite. You have to be alert, got to remember to ask for the one with only pork meatballs, pork strips or minced meat. Otherwise you will find pork stomach, intestines, and sometimes blood sausages in your noodle soup when it is delivered! I am not a big fan of bizarre food, but of course it is up to one’s preference.
Later on when I moved back to Johor Bahru, Southern Malaysia where it is right next to Singapore, I’ve realized that they don’t sell pork noodle soup at all. According to Malaysian local newspaper GuangMing Daily, Pork noodle soup is actually one of the Kuala Lumpur iconic hot dishes. Therefore my friends, do try it out when you ever visit my home country. 🙂
This is my quick version of pork noodle soup whenever I have only 30 minutes to cook and I’m super hungry. I added pickled mustard for extra flavor which you can find in ethnic store.
( Serve 1)
50g Rice noodle
100g Pork strips
2 garlic cloves, minced
5dl Stock/ water
1 tbsp soy sauce
1/2 tsp white pepper
80g/ 1 portion summer cabbage, chopped
1 tbsp pickled mustard strips (optional)
Chopped spring onion (optional)
Fried onion (optional)
1) Heat up oil in a deep wok/ sauce pan. Saute garlic in oil until brown. Add pork and pickled mustard strips, stir-fry until pork is brown and fragrant.
2) Add stock/ water and bring to boil. Add soy sauce, white pepper and summer cabbage. Let it cook for a few minutes until the cabbage is cooked.
3) Served in a bowl with chopped spring onion and fried onions. Enjoy!
PS: For more authentic version, use pork bone stock and served with pork meatballs and minced meat. 🙂