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Ingredients
400g pack Waitrose Slow Cooked Pork Shoulder with Miso Maple Glaze
2 15g sachets Clearspring miso soup paste
100g shiitake mushrooms, sliced
75g Clearspring Brown Rice Udon noodles
100g mange tout
6 sprigs Cooks' Ingredients Coriander
1 tsp Cooks' Ingredients Aonori Seaweed
Method
Preheat the oven to 200ºC, gas mark 6. Cook the pork according to the pack instructions. Shred the pork with 2 forks and mix into the cooking juices.
Meanwhile, place the noodle broth in a large saucepan with 500ml boiling water, bring back to the boil and add the mushrooms and noodles and simmer for 5 minutes. Add the mange tout and cook for
a further 2 minutes.
Stir in the shredded pork and divide between 2 bowls. Top with the coriander and sprinkle with the seaweed to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,044kJ/ 486kcals
Fat
16g
Saturated Fat
5.4g
Carbohydrates
37g
Sugars
8.1g
Fibre
5.2g
Protein
45g
Salt
4.1g
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