Cantonese Crispy Roast Pork and Rice Noodle Soup

Ingredients: (Serves 2)
400g Roasted pork
120g Rice noodle
1/2 head lettuce (washed)
500 mL Chicken and meat stock
Salt to taste

Method:
1. Soak rice noodle in boiled water for 20 mins until the noodle becomes opaque and soft. Drain and set aside.
2. Boil 500 ml of water in a saucepan. Add 1/2 tsp salt and 1/2 tsp oil into the saucepan. Add lettuce and cook for 3 mins. Set aside.
3. Boil chicken and meat stock in a saucepan, add salt to taste.
4. To serve, place lettuce, noodle, and roasted pork into a bowl. Pour chicken and meat stock into the bowl. Serve hot.

Noodle Salad with Peanut Sauce

I love this recipe! It's easy to make and you can prepare this ahead of time (up to 12 hours ahead). It's a very good dish to bring to a pot luck lunch/dinner in the summer.

Makes 6 servings.

Ingredients:
250g Udon noodles (can be found in Asian markets)
1/3 cup crunchy/smooth peanut butter
1/3 cup milk
3 tablespoons rice wine vinegar
3 tablespoons light soy sauce
1 tablespoon dark sesame oil (cannot be substituted with light sesame oil)
1 teaspoon fresh grated ginger
1/4 teaspoon crushed red pepper flakes
2 cucumber, julienned
3 carrots, grated
6 green onions
1/3 cup of chopped fresh mint
1 cup chopped roasted peanuts
(optional: 2 cups of bean spouts; if you decided to use bean spouts, cut down the amount of cucumber to 1 and carrots to 2)

Directions:
1. Cook the udon noodles as per package instructions. Drain and rinse the noodle under cold running water and let cool.
2. Whisk peanut butter, milk, rice wine vinegar, light soy sauce, dark sesame oil, ginger and crushed red pepper flakes.
3. Combine the cooked noodle, cucumber, carrot, mint and green onions (also bean spouts if desired). Add the peanut butter dressing and mix well. Served chilled and garnish with chopped roasted peanuts. (You can also garnished with roasted sesame)