3 tbsp vegetable oil
3 garlic cloves, finely chopped
3cm piece ginger, finely chopped
1 tsp chilli powder (or to taste)
1 tsp sweet paprika
200g (7 oz) pork mince
2 tbsp crunchy peanut butter
2 tbsp soy sauce
1 tbsp vinegar
5 cups chicken stock
400g (14 oz) cooked noodles
12 frozen dumplings
Finely sliced spring onion (scallions), to serve
Heat the vegetable oil in a wok or large saucepan over medium-high heat. Add the garlic, ginger, chilli and paprika. Stir-fry for half a minute. Then add the pork and stir-fry until almost cooked. Add the peanut butter, soy sauce and vinegar and stir-fry for about 2 minutes or until thick and bubbling. Add the chicken stock and simmer for 2-3 minutes. Taste and season with extra soy sauce or salt to taste.
Cook dumplings in boiling water according to packet instructions.
Divide pork soup among serving bowls. Add cooked noodles and top with dumplings. Sprinkle with spring onion and serve.