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BBQ pulled Pork and aromatic noodle soup

Manjiri Chitnis
Easy recipe for Smoky BBQ pulled Pork in a delicious aromatic noodle soup
Course Main Course
Cuisine Chinese
Servings 2 People


  • Oven
  • Wok


  • 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


  • Defrost the BBQ Mississippi pulled pork in the refrigerator for 24 hours before use
  • Place for 40 mins at 180 °C in a pre-heated oven
  • While the pork is heating in the oven, start with the noodle preparation
  • Heat a wok on medium heat
  • When the wok is hot add sesame oil and add the cinnamon, garlic, ginger and red onion
  • Cook on medium heat until the garlic and red onion turn a nice brown, then add the green beans and broccoli
  • Stir fry the green for about a minute on medium low heat before pouring in the beef stock
  • 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
  • If you are using noodles that need to be cooked beforehand, simply follow pack instructions.
  • I used Barenaked Noodles as they are zero fat, low in calories and extremely low carb
  • Add the pak choi and cook covered on a low heat for about one minute
  • 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
  • Serve with a wedge of lime
  • Serve hot