Sichuan Pork Noodle Soup
with Green Beans & Baby Leaves- Soy
- Gluten(Wheat)
- Molluscs
- Sesame
- Eggs
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. *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
1 packet
green beans
1 sprig
spring onions
1 packet
pork mince
2 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Sichuan Garlic Paste
(Contains: Soy, Sesame; )
1 packet
Egg Noodles
(Contains: Gluten(Wheat), Eggs; )
1 packet
Baby Leaves
Not included in your delivery
olive oil
3.05 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot into half-moons. Trim and roughly chop green beans. Thinly slice spring onion.
• 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, carrot 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 leaves until wilted. Season to taste.
• Divide noodle soup between bowls. • Top noodle soup with pork and spring onion to serve. Enjoy!
