Antony Worrall Thompson's leftover pork noodle soup
AWT's lovely, fresh, Oriental-style soup is a great way of using up your leftover Sunday roast
Serves: 4
Prep time: 10 mins
Cooking time: 10 mins
175g (6oz) fine egg noodles
1 tbsp vegetable oil
1 tsp sesame oil
2 cloves garlic, chopped
2.5cm ginger, peeleed and grated
½ tsp chilli flakes
1.8 ltr (3 pints) chicken stock
3 tbsp light soy sauce
1 tsp clear honey
85g (3oz) sugar snap peas
85g (3oz) tiny broccoli florets
175g (6pz) cooked pork, shredded
1 handful of baby spinach leaves
4 spring onions, thinkly sliced
2 tbsp coriander leaves
1. Cook the noodles according tot the manufacturer's directions, refresh them under cold water, then drain and set aside.
2. Heat the two oils in a large wok, add the garlic, ginger and chilli, and cook over a high heat for 1 minute. Add the chicken stock, soy sauce and honey, and bring to the boil.
3. Add the sugar snaps and broccoli, and return to the boil. Add the pork and spinach leaves, and cook for 2 minutes. Fold in the spring onions and coriander.
4. Divide the noodles between four large hot bowls and spoon over the soup. Serve with lime wedges.
Top tip: If you don't have any leftovers, you can buy cooked pork in the deli or supermarket.
This recipe is from Fast Family Food by Antony Worrall Thompson, available from Amazon, RRP £18.99, currently priced at £12.34.
More recipes:
Chicken noodle soup
Chinese pork noodles
More Antony Worrall Thompson recipes
Where to next?
Roast dinners, veg and roasties
Antony Worrall Thompson, with food safety advice
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