• 2 tsp toasted sesame oil
  • 200g baby button mushrooms, sliced
  • 1 red chilli, deseeded and thinly sliced
  • 25 g root ginger, peeled and finely grated
  • 1 litre chicken stock made with 1 stock cube
  • 3 head of pak choi, quartered lengthways
  • 300 g leftover roast pork, cut into strips
  • 410 g cooked egg noodles
  • 4 tbsp miso paste
  • 14 g fresh coriander, leaves picked and chopped
  • 1 lime cut into wedges, to serve


  1. 1

    Heat the oil in a large pan and add the mushrooms and chilli. Cook for 2 minutes, stirring. Add the ginger and cook for a further few seconds. Pour in the stock and bring to a simmer. Add the pak choi, pork and noodles. Bring back to a simmer and cook for 5 minutes.

  2. 2

    Mix the miso paste with a little hot stock from the pan. Stir into the cooked broth along with the coriander. Serve with lime wedges.

Nutritional Details

Each serving provides
  • Energy 888kj 212kcal 11%
  • Fat 4.8g 7%
  • Saturates 1.0g 5%
  • Sugars 1.8g 2%
  • Salt 2.8g 47%

% of the Reference Intakes

Typical values per 100g: Energy 155kj/37kcal

Each serving provides

18.3g carbohydrate 2.2g fibre 22.9g protein

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