I absolutely hate wasting food and therefore love recipes that make use of something that most people would probably mindlessly chuck away.
This recipe uses the stock left over from boiling pork belly from my Chinese Style Twice-Cooked Pork Belly recipe. I normally use this stock to make a wide range of different soups but you can also use it to make a chinese style risotto or perhaps in my Shiitake Fideua recipe.
Leftover stock from Chinese Style Twice-Cooked Pork Belly
3-4 cups plain water (Optional, depends how intense you want the soup)
4 chicken wings
1 carrot, julienned
1 courgette, julienned
2 gem lettuces, separated
2 handfuls bean sprouts
1/2 calamansi or lemon, juiced (optional)
1 Poach chicken wings in the leftover stock and extra water for 10 minutes or until the chicken is thoroughly cooked.
2 Add carrot, courgette, gem lettuces, bean sprouts to the soup and cook for 2-3 minutes. I prefer my vegetables to have a good crunch.
3 Remove soup from the heat and add the rice noodles. Cover with a lid and rest for 5 minutes.
4 Ladle soup into a bowl and squeeze lemon juice over the soup.