Asian BBQ Pork Noodle Soup
with Baby Broccoli & Baby Spinach
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Baby Spinach Leaves
1
Carrot
1 packet
Egg Noodles
(Contains: Gluten, Wheat, Eggs;)
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Soy, Wheat, Sesame;)
1
Baby Broccoli
1 packet
Oyster Sauce
(Contains: Gluten, Wheat, Molluscs;)
250 g
Pork Mince
1
Spring Onion
Not included in your delivery
1 drizzle
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 the saucepan, carefully add the boiling water (see ingredients), oyster
sauce and garlic stir-fry sauce. Stir to combine, then bring to the boil.
• Add egg noodles and baby broccoli, 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, then stir in baby spinach leaves until wilted. Season
to taste with salt and pepper.
• 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 serving bowls.
• Top noodle soup with Asian BBQ pork and spring onion to serve. Enjoy!
