Baby Noodles with Pork & Shanghai Bok Choy

A soft, brothy bowl of 碎碎面: tiny baby noodles cooked with finely minced pork and tender Shanghai bok choy. It's flavoured by the pork and greens alone, with no soy sauce or salt, and it's an easy step up from purées to soft textures.

Ingredients

Baby Noodles20g

Pork Tenderloin30g

Shanghai Bok Choy2 leaves (~30g)

Instructions

1. 1Finely mince 30g pork tenderloin with a knife or mini chopper until it forms a fine paste.
2. 2Wash 2 leaves of Shanghai bok choy and chop them very finely.
3. 3Bring a small pot of water to the boil. Add 20g baby noodles (break longer noodles into 1-2cm pieces) and cook 1-2 minutes longer than the packet says, until very soft.
4. 4Stir in the minced pork, breaking it up so it doesn't clump, and cook for 3-4 minutes until no pink remains. Add the bok choy for the last 1-2 minutes.
5. 5Pour off most of the water, keeping a little as broth, and mash lightly with a spoon to the texture your baby manages. Cool and serve. Choose baby noodles with no added salt, and don't add soy sauce or salt.

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