Ingredients
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
Instructions
STEP 1
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.
STEP 2
Cook dumplings in boiling water according to packet instructions.
STEP 3
Divide pork soup among serving bowls. Add cooked noodles and top with dumplings. Sprinkle with spring onion and serve.
