Quick Pork Noodle Soup
with Pak Choi and Mushrooms
This delicious Quick Pork Noodle Soup has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
Ingredients
1 unit(s)
Pak Choi
240 grams
British Pork Mince
80 grams
Sliced Mushrooms
2 nest(s)
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
15 grams
Ginger, Garlic & Lemongrass Puree
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Chicken Broth Paste
15 grams
Sambal Paste
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
450 milliliter(s)
Boiled Water for the Soup
Nutritional information
Utensils
Instructions
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.
a) Heat a drizzle of oil in a large saucepan on 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.
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 and to keep the veg vibrant.
a) Once the mince is browned, stir in the ginger, garlic & lemongrass puree and cook until fragrant, 30 secs.
b) Add the soy sauce and simmer until 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 paste (add less if you'd prefer things milder). Combine well and bring to the boil.
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.
a) When ready, share the cooked noodles and pak choi between your bowls.
b) Pour the pork and mushroom broth over the noodles to make your soup.
c) Sprinkle over the sesame seeds to finish.
Enjoy!
