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Manjiri Chitnis

BBQ pulled Pork and aromatic noodle soup

Easy recipe for Smoky BBQ pulled Pork in a delicious aromatic noodle soup
Print Recipe
Servings: 2 People
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

  • 550 grams BBQ Mississippi Pulled Pork
  • 350 grams Beef stock from a 450 gm shop bought jar
  • 240 grams gm of mixed tender stem broccoli green beans, pak choi
  • 2 tbsp sesame oil
  • 1 pack bared naked noodles
  • 1/2 thumb-sized Cinnamon stick
  • 1/2 thumb-sized Ginger - peeled and sliced
  • 1/2 Thai red chilli - thinly sliced
  • 1/2 a stick of fresh fragrant lemongrass
  • 1/2 a medium sized red onion sliced lengthwise
  • 3-4 cloves of garlic deskinned and smashed roughly with the flat end of a knife
  • a pinch of brown castor sugar
  • Handful of fresh coriander roughly chopped
  • Some fresh chopped spring onion to garnish
  • 1 lime sliced into wedges
  • 2 medium boiled eggs

Equipment

  • Oven
  • Wok

Method
 

  1. Defrost the BBQ Mississippi pulled pork in the refrigerator for 24 hours before use
  2. Place for 40 mins at 180 °C in a pre-heated oven
  3. While the pork is heating in the oven, start with the noodle preparation
  4. Heat a wok on medium heat
  5. When the wok is hot add sesame oil and add the cinnamon, garlic, ginger and red onion
  6. Cook on medium heat until the garlic and red onion turn a nice brown, then add the green beans and broccoli
  7. Stir fry the green for about a minute on medium low heat before pouring in the beef stock
  8. Add some water to thicken the stock if it is too thick and then added the cooked noodles. Throw in the sliced lemongrass stalk and sugar
  9. If you are using noodles that need to be cooked beforehand, simply follow pack instructions.
  10. I used Barenaked Noodles as they are zero fat, low in calories and extremely low carb
  11. Add the pak choi and cook covered on a low heat for about one minute
  12. To serve, add the noodle soup in each bowl then garnish with fresh coriander and some chopped spring onion. Place about 2 heaped tbsp of pulled pork in each bowl
  13. Serve with a wedge of lime
  14. Serve hot