Braised Pork Ribs Noodle Soup



2-300g of pork ribs (with bones) – chopped
1 pack of fresh or dried noodles (any kind)
500ml of soy sauce
100ml of Xiao Xing cooking Wine
1/2 cup of crystal rock sugar
3 cloves of garlic – bashed
1 onion, chopped
1 1/2stalks of spring onion – cut intp inches
1/2 stalk of spring onion – diced

You can also add:

1 carrot – chopped
1 stalk of vegetables (lettuce/spinach/bak choy)

For garnishing:
roasted sesame seeds
diced spring onions
chilli oil



1. Bring a pot of water with a piece of ginger to boil. Blanched the ribs for 3-5 mins to unpleasant materials out. Drain.

2. Heat 1 Tbsp of oil in a bigger pot. Add garlic, spring onion strips and ribs and cook for few minutes until slightly brown.

3. Add star anise, soy sauce, cooking wine and rock sugar. Fill water to until 1-2cm over the ribs. Cook on high heat for 30 mins with lid on, then add carrots into it. Lid on and cook for another 30-40mins on medium-low heat until ribs are tender.

4. Bring another pot of water and add 1Tbsp of oil to boil. Add 1 Tbsp of salt into water. Put noodles in and cook until al dante. Drain and rinse under cold water so noodles would not stick together. Mix noodles with 1 tbsp of sesame oil to keep noodles flavoured and loose.

5. Use the same pot of water to cook vegetables. Drain.

6. Place noodles in bowl, add a laddle of ribs and carrot. Add cooked vegetables, and fill the bowl with soup.

7. Garnish with chopped spring onion, roasted sesame seed. If you like spicy a dash of chilli oil will even bring the noodles to extra flavour.


Published by


Cindy Cecilia Ngo aka Slowey ♡A Busy stay home mom of 2 ♡ ♧ Hobby Baker♧ ◇Casual dinner recipes by Cindy Cecilia Ngo◇ ◇Cake by Cindy Cecilia Ngo◇ ☆Multi-cultural homemade dinner/desserts☆ A little bit of my background: - from Hong Kong. Living in Sydney since 2004. - Majored studying Business, Japanese and Patisserie - work experience before trapped by 2 kids : Marketing assistance, Marketing Contractor, Cold-call girl, Barista, Baker, Waitress, Cafe All-rounder, Bartender, Chef of my own Bistro and Pastry Chef

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