Nothing beats a bowl of hearty soup noodles as comfort food. ANDREW TAY, head chef of R&D at Snackz It!, shares his recipe.
200g pork spare ribs, coated with corn flour 1½ tsp chicken powder 1 tsp white pepper 200g white mee sua, cut short ½ tsp salt 1½ litres chicken stock Light soya sauce, to taste Sugar, to taste 2 tbsp fried shallots A handful of coriander, finely chopped.
1 Season the floured pork ribs with 1 tsp chicken powder and white pepper.
2 Pan-fry over medium-high heat for 5-7min or until the ribs are cooked through and the flesh has started to shrink away from the bone. Set aside.
3 Bring a pot of water to the boil. Cook the mee sua for 1min. Drain and set aside.
4 In another pot, combine the salt, ½ tsp chicken powder and chicken stock, bring to the boil, and then reduce it to a simmer. Add soya sauce and sugar to taste.
5 Add the mee sua and cook for 2min.
6 Divide the broth and noodles into 4 bowls. Top with fried shallots, coriander and pork ribs to serve.