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: Gluten, Wheat, Eggs;)
1 packet
baby spinach leaves
1 packet
pork mince
1 sachet
asian bbq seasoning
(Contains: Gluten, Wheat, Soy;)
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Wheat, Soy, Sesame;)
Not included in your delivery
olive oil
3 cup
boiling water
Utensils
Cooking Steps
• Thinly slice carrot into half-moons. • Trim and roughly chop green beans. • Thinly slice spring onion. • Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, until tender, 4-5 minutes.
• To saucepan, carefully add the boiling water, oyster sauce and garlic stirfry sauce. Stir to combine, then bring to the boil. • Add egg noodles and green beans, then cover with a lid. Reduce to a simmer and cook until noodles are tender, 4-5 minutes. • In the last minute, gently stir noodles with a fork to separate. • Remove pan from heat and stir in baby spinach leaves until wilted. Season to taste. Transfer noodle soup to serving bowls.
• 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. • Add Asian BBQ seasoning and cook, until fragrant, 1 minute.
• Divide noodle soup between bowls. • Top noodle soup with pork and spring onion to serve. Enjoy!
