Pork and Fennel Dumplings with Spiced Noodle Broth

Steps

1. a full kettle to the boil.
2. In a large heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Drizzle with a little oil to prevent sticking and use kitchen scissors to cut noodles in a few places to make them easier to eat. Return to bowl and set aside.
3. Heat a drizzle of oil in a medium pot on medium heat. Gently fry ginger and broth spice paste for about 30 seconds, until fragrant. Add chicken broth and water, gently bring to a simmer and reduce heat to low.
4. While the broth is coming to a simmer, use a tablespoon measure to roll pork and fennel grind into small bite-sized balls (about 1.5cm in diameter). When broth is simmering, carefully add balls to broth and gently simmer for a further 5–7 minutes, until just cooked. Remove from heat.
5. While the broth is simmering, prepare vegetables. Cut bok choy in half and thinly slice; use a vegetable peeler to peel long, thin strips of carrot. Add vegetables, along with edamame beans, to bowl with noodles. Mix to combine.
6. When dumplings are cooked, season broth to taste with lemon juice and fish sauce.
7. Divide Asian vegetables and noodles between bowls and spoon over spiced broth and pork and fennel dumplings. Top with mung bean sprouts.