Serves: 3

Pork Noodle Soup

FG 3 | CC 9

Calories: 225 kcal

300 g lean pork (cooked & shredded)

150 g whole wheat noodles

200 g broccoli (thickly sliced)

200 g sugar snap peas (halved lengthways)

100 g beansprouts

4 spring onions (thinly sliced)

1.2 litres chicken stock

1 red chilli (seeded and thinly sliced)

4cm piece root ginger (thinly sliced)

2 tbsp Thai red curry paste

Handful fresh coriander leaves

1 lime (cut into wedges, to serve)

1. Place noodles in a large bowl, cover with a kettle of hot water and set aside to soak.
2. Place the stock, ginger and curry paste in a large pan and bring to the boil.
3. Add the pork and simmer for 2 mins then add the broccoli, sugar snaps and beansprouts and cook for a further minute.
4. Drain the noodles and divide between four deep bowls.
5. Pour over the pork broth then scatter over the chilli, spring onions and coriander leaves.
6. Serve with lime wedges.