ciao! cooks
Diana Leung
Mama's Noodle House
RECIPE INSPIRATION
Diana Leung’s love of cooking began as a child watching
her mother prepare Vietnamese and Chinese dishes. Today,
preparing family recipes for customers is her passion.
Vermicelli and udon noodles are her favourites, which are used
in soups and stir-fries. The mild flavour and easy preparation
makes a great match for any broth, sauce or topping.
For chicken broth recipe, visit ciaowinnipeg.com
Seafood Udon
Rice Noodle Soup
Plump shrimp is succulent and juicy.
INGREDIENTS
Barbeque Pork
1 lb pork shoulder or neck
2 Tbsp oyster sauce
2 Tbsp soy sauce
2 tsp red food colouring
dash of salt
Soup
2 cups chicken broth
2 cups udon noodles
5-6 shrimp
5-6 slices barbecue pork
green onions, chopped
fried onions
cilantro
METHOD
Barbeque Pork
1. Slice pork into 1" pieces. Combine
remaining ingredients and toss pork
in marinade. Refrigerate for 30 min.
3. Barbeque pork on medium heat
until cooked.
Soup
1. Add noodles to a pot of boiling
water and cook until tender.
2. In a separate bowl on medium
heat, bring broth to simmer.
3. Cook shrimp in boiling water for
1-3 min. until pink.
3. In a bowl, add noodles and top
with hot broth and add onions,
cilantro, barbecue pork and shrimp.
Yield 4-6 servings
26
ciao! / feb/mar / two thousand sixteen