One-Pot Double Sichuan Pork & Veggie Noodle Soup
with Spring Onion & Coriander- Eggs
- Wheat
- Gluten
- Molluscs
- Soy
- Sesame
This Sichuan-flavoured soup will warm you up from the inside out! Pork mince, mixed veggies and golden egg noodles all come together in a warm and comforting broth that’s packed full of flavour. Perfect for chilly days, this will fulfill any comfort-food needs.
Ingredients
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten; )
500 g
Pork Mince
1
Spring Onion
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 sachet
Asian BBQ seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Sichuan Garlic Paste
(Contains: Sesame, Soy; )
1
Asian Stir-Fry Mix
1 sachet
Coriander
1
Lemon
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Thinly slice spring onion.
• Slice lemon into wedges.
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add sweet soy seasoning and cook, until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
• Return saucepan to a medium-high heat, add the boiling water (3 1/2 cups for 2 people / 7 cups for 4 people), oyster sauce and Sichuan garlic paste. Stir to combine, then bring to the boil.
• Add egg noodles and Asian stir-fry mix, 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. Add a good
squeeze of lemon juice and season to taste with salt and pepper.
• Divide veggie noodle soup between bowls.
• Top Sichuan veggie noodle soup with pork and spring onion.
• Tear over coriander and serve with any remaining lemon wedges. Enjoy!
