Pork & sweet corn noodle soup with pak choy

Cooking Meat Pork & sweet corn noodle soup with pak choy

Watching your waistline has never been easier or tasted quite so good.

Lables: High protein Low fat Low kilojoule Lower gi Fish free Lactose free Shellfish free
  1. Cook noodles in a large saucepan of boiling water for 5 minutes. Drain. Divide among serving bowls. Cut the pak choy stems and leaves in half.
  2. Meanwhile, bring the water, stock powder and ginger to the boil in a large saucepan over high heat. Reduce heat to low. Add the sherry, soy sauce and sugar. Simmer for 2 minutes.
  3. Add the corn to the pan. Simmer for 2 minutes. Add the pork and pak choy stems and leaves. Simmer for 1-2 minutes or until pork is cooked and pak choy stems are tender crisp.
  4. Top noodles with soup and shallot.

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125g Chang’s Long Life Noodles
1 large bunch baby pak choy, trimmed, leaves separated
1.5L boiling water
1 tsp salt-reduced chicken stock powder
3cm-piece fresh ginger, peeled, cut into matchsticks
2 tbsp dry sherry
2 tsp salt-reduced soy sauce
1 tsp caster sugar
185g fresh corn kernels
400g pork fillet, thinly sliced
Sliced shallots, to serve

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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