Ingredients Jump to Instructions ↓

  1. 175g (6oz) fine egg noodles

  2. 1tbsp vegetable oil

  3. 1tsp sesame oil

  4. 2 cloves garlic, chopped

  5. 2 1/2cm ginger, peeleed and grated

  6. 1/2 tsp chilli flakes

  7. 1.8 ltr (3 pts) chicken stock

  8. 3tbsp light soy sauce

  9. 1tsp clear honey

  10. 85g (3oz) sugar snap peas

  11. 85g (3oz) tiny broccoli florets

  12. 175g (6pz) cooked pork, shredded

  13. 1 handful of baby spinach leaves

  14. 4 spring onions, thinkly sliced

  15. 2tbsp coriander leaves

Instructions Jump to Ingredients ↑

  1. Cook the noodles according tot the manufacturer's directions, refresh them under cold water, then drain and set aside. Heat the two oils in a large wok, add the garlic, ginger and chilli, and cook over a high heat for 1 min. Add the chicken stock, soy sauce and honey, and bring to the boil. Add the sugar snaps and broccoli, and return to the boil. Add the pork and spinach leaves, and cook for 2 mins. Fold in the spring onions and coriander. Divide the noodles between four large hot bowls and spoon over the soup. Serve with lime wedges.


Send feedback