Here’s my favourite noodles shin ram yun. Today, I bought pork balls and yesterday, I fry some bok choy with garlic. Decided to add the bok choy with pork balls and shin ram yun for a quick lazy lunch.

“Bok choy is a nutrient-dense Chinese cabbage rich in vitamins C, K, and A, promoting bone health, immune function, and heart health. It is low in calories and high in fiber, aiding digestion and weight maintenance. Its antioxidants may reduce the risk of certain cancers and protect vision, making it a versatile ingredient in broths and salads.”

“Pork balls are savory, bite-sized items made from minced pork, mixed with starch and seasonings, popular in Asian cuisines like Chinese, where they are called gongwan or lion’s head. They are versatile in various dishes and provide a good source of protein, essential vitamins, and minerals that support immune function and energy production. Additionally, they are convenient as frozen products and are beneficial for skin and joint health due to their collagen content.”

I have written down fried bok choy at the bottom, and you can cook it on the day itself. My lunch is simple, healthy and delicious. Let’s cook!!!

Ingredients

Fried bok choy

2 bunch of bok choy
1 Tbs minced garlic
1 Tbs Shao Xing Chinese wine
1 Tsp soy sauce
1 Tsp oyster sauce
oil
salt
pepper

Shin ram yun noodles and pork balls

1 packet shin ram yun
3 pork balls
water

Method

Fried bok choy

Thoroughly wash and dry the bok choy to prevent steaming. Cut end stems and discard them. Then cut it open individually and halved when it is too large, keeping thick stems separate from leafy tops. Heat 2 Tbs oil in a wok or large skillet over medium-high to high heat.

Add minced garlic and stir for 30–60 seconds until fragrant. Add the stems first, as they take longer to cook. Stir-fry for 3–6 minutes until the stems are tender-crisp and leaves are wilted. Season with soy sauce, oyster sauce, Shao Xing Chinese cooking wine, a dash of salt, and pepper. Then plate them up into a serving plate. Set aside.

Cook shin ram yun an pork balls

Thawed pork balls in fridge if you bring out from freezer the night before. However, from fridge, thawed it on bench top 30 minutes. Thake the amount you want. I took 3 pork balls. the remaining put into freezer to last longer.

Put kettle on. Open and empty the shin ram yun noodles and condiments into a bowl. Place a plate at the bottom for easy to remove from microwave as the soup will be hot too touch on in the bowl. When water is boiled, pour enough water into the prepared bowl with noodles and condiments. Add the pork balls in.

As for me, my bok choy is in the fridge as I cooked it yesterday. I add some bok choy with some sauce into the prepared bowl with noodles and pork balls. Place them into microwave and cook for 5-7 minutes until noodles are softened and pork balls expand in size. It’s a sign that pork balls are cooked through.

Open the microwave door carefully bring out the plate with bowl and noodles in it. Enjoy with a cup of tea.

Note: For you, just cook the noodles and add pork balls in.Cook for 5-7 minutes. Serve the noodles with fried bok choy.

https://helenscchin.com/2022/03/29/shin-ram-yun-pork-balls-bok-choy-noodles-soup/

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