Search
  • You are here:
  • Recipes
  • Antony Worrall Thompson's leftover pork noodle soup
Search
(3 ratings)
Save this recipe

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

My Recipe Book | What is this?

Antony Worrall Thompson's leftover pork noodle soup

Print Page
Antony Worrall Thompson's leftover pork noodle soup
  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 10 mins

  • Total time: 20 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

AWT's lovely, fresh, Oriental-style soup with spinach, peas and broccoli, is a great way of using up your leftover Sunday roast.

Ingredients

  • 175g (6oz) fine egg noodles
  • 1tbsp vegetable oil
  • 1tsp sesame oil
  • 2 cloves garlic, chopped
  • 2.5cm ginger, peeleed and grated
  • ½ tsp chilli flakes
  • 1.8 ltr (3 pts) chicken stock
  • 3tbsp light soy sauce
  • 1tsp 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
  • 2tbsp coriander leaves

That's goodtoknow

cartoon image of chef

Top tip: If you don't have any leftovers, you can buy cooked pork in the deli or supermarket.

Buy Ingredients You will be directed to mySupermarket

Method

  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 min. 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 mins. 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.

This recipe is from Fast Family Food by Antony Worrall Thompson, available from Amazon, RRP £18.99, currently priced at £12.34.

www.awtonline.co.uk

Average rating

  • 4
(3 ratings)

Rate this

What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

comments powered by Disqus

Free recipe newsletter

Sign up for new recipe ideas & discounts every week

Add goodtoknow to your Google+ Circles

goodtoknow & Google+

Add goodtoknow to your Google+ Circles