“Prawn noodle soup with super tender pork ribs in slow cooker”
It has been years since I first made prawn noodle soup (see my homemade Prawn Noodle Soup recipe). It is so simple to cook and devour on your very own “home-taste” prawn noodles. Moreover, prawn noodles are definitely healthier choice than having curry laksa noodles.
This time, I cooked a slightly more ‘complicated’ version of prawn noodle soup, with pork ribs added, too. Steps remained, but the soup base was cooked with additional ingredients which makes the soup a special one. It was adapted from recipe of Ms. Yvonne Soh, which has been featured under Taste column of The Sunday Times last week (thanks). The mention of “using cloves, star anise and black peppercorn” in prawn noodle recipe caught my eyes. Never thought that these spices will go along with prawn flavoured broth, so I thought I should give it a try!
Yes, it turned out fabulously. I love the taste of soup with a hint of dried anchovies and spices. The intense flavour in the soup was enhanced by slow cooking method. As I need to work, and wish to cook the ribs till very tender which can be achieved only by hours of cooking. I cooked it first in the wok, and then, transferred over to slow cooker, early in the morning before leaving the house. Goodness! The pork ribs were so tender which almost melt in the mouth. To me, it taste better than the outside stores.