Asian BBQ Pork Noodle Soup
with Green Beans & Baby Spinach
- Gluten
- Molluscs
- Wheat
- Eggs
- Soy
- Sesame
Rich pork bursting with Asian spices pairs perfectly with delicate noodles and tender veggies simmering away in our umami and garlicky broth. Complete with a scattering of spring onion for some added freshness and crunch. This recipe is under 650kcal per serving.
Ingredients
1
carrot
1 packet
green beans
1 sprig
spring onion
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
baby spinach leaves
1 packet
pork mince
1 sachet
asian bbq seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Wheat, Sesame, Soy;)
Not included in your delivery
olive oil
3 cup
boiling water
Utensils
Cooking Steps
ā¢ Thinly slice carrot into half-moons. ā¢ Trim and roughly chop green beans. ā¢ Thinly slice spring onion. ā¢ Boil the kettle. ā¢ In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, until tender, 4-5 minutes.
ā¢ To saucepan, carefully add the boiling water, oyster sauce and garlic stirfry sauce. Stir to combine, then bring to the boil. ā¢ Add egg noodles and green beans, then cover with a lid. Reduce to a simmer and cook until noodles are tender, 4-5 minutes. ā¢ In the last minute, gently stir noodles with a fork to separate. ā¢ Remove pan from heat and stir in baby spinach leaves until wilted. Season to taste. Transfer noodle soup to serving bowls.
ā¢ In a large frying pan, heat with a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. ā¢ Add Asian BBQ seasoning and cook, until fragrant, 1 minute.
ā¢ Divide noodle soup between bowls. ā¢ Top noodle soup with pork and spring onion to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many loved the rich, authentic Asian flavours. Some found it a bit sweet or salty; adding chilli flakes or soy sauce to taste enhanced it for others.
- Ease of prep:Ā Quick and simple to make, with several mentioning it was faster than takeaway. A few suggested cooking carrots in the broth for better texture.
- Suggestions:Ā Try adding red capsicum, broccoli, or sesame seeds. Some recommended fresh herbs like coriander to brighten the dish.
- Leftovers:Ā The flavours developed nicely overnight, with noodles soaking up more broth for an even tastier next-day meal.
- Portions:Ā Generous servings that satisfied most, though a few wanted more liquid for a soupier consistency.
