Pork & sweet corn noodle soup with pak choy

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

Recipe «Pork & sweet corn noodle soup with pak choy» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.