Noodle, rice & pork soup recipe
This spicy noodle soup is filled with Asian flavours for an easy midweek meal. Tender pork and rice noodles cook in an aromatic broth with chilli, ginger and star anise for a new go-to meal.
See method- Serves 4
- 20 mins to prepare and 25 mins to cook
- 320 calories / serving
Ingredients
- 500ml water
- 500ml chicken stock
- 250g pork fillet, finely sliced
- 1tbsp chilli paste
- 150g cooked rice
- 1 whole star anise
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1tbsp fresh ginger, finely chopped
- 100g rice noodles, snapped in half
- handful of basil leaves, finely sliced
- 25ml groundnut oil
- 2 small red chillies, de-seeded and finely chopped
- 1tbsp fish sauce
Each serving contains
- Energy
- 1345kJ 320.0kcal
- Fat
- 14g
- Saturates
- 3g
- Salt
- 2.7g
- Sugars
- 1g
of the Reference intake
Carbohydrate 31.9gProtein 17.3gFibre 0.9g
Method
- Heat the groundnut oil in a large casserole dish over a moderate heat until hot.
- Sweat the shallot for 2-3 mins then add the garlic, chilli, star anise and ginger and continue to sweat for 2-3 mins until soft. Stir in the chilli paste, then add the chicken stock and water.
- Bring the broth to a simmer, then add the pork and noodles and simmer for 12-14 mins until the noodles are soft and the pork is cooked.
- Stir in the rice and adjust the seasoning with the fish sauce, salt and pepper. Remove from the heat and stir in the basil. Ladle into soup bowls and serve immediately.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
