Sichuan Pork and Noodle Soup with Chilli Oil
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Ingredients
- 300 g pork mince
- 300 g medium egg noodles
- 2 garlic cloves
- 1 tsp fresh ginger, grated
- 1000 ml chicken stock
- 2 tbsp chilli oil
- 2 tbsp light soy sauce
- 3 spring onions, finely sliced
- 150 g pak choi
Nutrition (per serving)
- Calories
- 502 kcal
- Protein
- 25.9 g
- Carbohydrate
- 55.5 g
- of which sugars
- 2.9 g
- Fat
- 19.4 g
- of which saturates
- 5.2 g
- Fibre
- 3.1 g
- Salt
- 3.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little oil from the surface of the chilli oil jar in a large pan and stir-fry the pork mince with the garlic and fresh ginger for 4 minutes, breaking it up, until no pink remains.
- 2
Pour in the chicken stock and light soy sauce and bring to a simmer.
- 3
Cook the medium egg noodles in a separate pan of boiling water according to the pack instructions, then drain and divide between four bowls.
- 4
Add the pak choi to the soup and simmer for 2 minutes until just wilted.
- 5
Ladle the pork, pak choi and broth over the noodles.
- 6
Drizzle with the chilli oil and scatter with the spring onions to serve.
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