A simple udon noodle soup, made with slow-cooked glazed pork shoulder.
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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.
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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