
Easy-to-make, cheap and filling, this version of one of Japan’s most popular dishes is a delicious broth packed with vegetables and topped with thin slices of lean tender pork.
Serves
2
Prep
10 minutes
Cook
15-20 minutes
Nutritional Information:
Each 654g serving contains (excludes serving suggestion)
- KCal
- 491
- Carbs
- 54.1g
- Fibre
- 7.7g
- Protein
- 33.8g
- Fat
-
13.8g
(Low)
- Saturates
-
2.3g
(Low)
- Sugars
-
10.7g
(Low)
- Salt
-
0.95g
(Low)
- Fruit/Veg Portion
- 2
Ingredients
Ingredients
- 200g pork fillet, fat trimmed and finely sliced
- juice half lime
- good grind black pepper
- 2 tsp rapeseed oil
- 1 small onion, finely chopped
- 2cm fresh ginger, finely chopped
- 1-2 cloves garlic, crushed
- 1 small red chilli, thinly sliced
- 1 red pepper, cut into chunks
- 80g mushrooms, cut into wedges
- 1 low-salt vegetable stock cube, dissolved in 600ml water
- 1 tsp reduced-salt soy sauce
- 100g bean sprouts
- 6 radishes, sliced
- 4 spring onions, sliced into 2cm pieces
- 300g fresh egg noodles
- 8-10 coriander leaves
Method
Method
Recipe tips
- For a veggie version use pieces of marinated tofu in place of pork.
- This recipe works well with chicken, salmon or prawns.