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Quick Pork Noodle Soup

Quick Pork Noodle Soup

Quick Pork Noodle Soup

with Pak Choi and Mushrooms

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This delicious Quick Pork Noodle Soup has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

WeightWatchers

•Rapid

•High Protein

Allergens:

Egg

•Gluten

•Soja

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1

Pak Choi

240

British Pork Mince

80

Sliced Mushrooms

2

Egg Noodle Nest

(Contains: Egg, Gluten)

15

Ginger, Garlic & Lemongrass Puree

15

Soy Sauce

(Contains: Gluten, Soja)

15

Chicken Broth Paste

15

Sambal Paste

Not included in your delivery

450

Boiled Water for the Soup

Nutritional information

Energy (kJ)2563 kJ

Energy (kcal)613 kcal

Fat29 g

of which saturates10.2 g

Carbohydrate50.9 g

of which sugars4.2 g

Protein36.5 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Large Saucepan

•Medium Saucepan

•Sieve

Instructions

Start the Prep

1

a) Boil a full kettle.

b) Trim the pak choi, then separate the leaves.

c) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

Get Frying

2

a) Heat a drizzle of oil in a medium saucepan on medium-high heat.

b) Once hot, add the pork mince and mushrooms. Fry until browned, 5-6 mins.

c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Cook the Noodles and Pak Choi

3

a) Meanwhile, when your pan of water is boiling, add the noodles and pak choi.

b) Cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.

Make your Fragrant Broth

4

a) Once the mince is browned, stir in the ginger, garlic & lemongrass puree and soy sauce.

b) Cook until fragrant and the soy has evaporated, 1-2 mins.

c) Stir in the boiled water for the soup (see pantry for amount) from your kettle, chicken broth paste and sambal. Stir to combine and bring to the boil.

Simmer and Season

5

a) Once boiling, reduce the heat and simmer your broth for 2-3 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Taste and season with salt and pepper if needed.

Serve

6

a) When ready, share the cooked noodles and pak choi between your bowls.

b) Pour the pork and mushroom broth over the noodles and veg to make your soup and tuck in.

Enjoy!

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