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Spicy pulled pork broth with noodles

Spicy pulled pork broth with noodles

A deliciously easy, comforting meal - vary the noodles and the vegetables depending on what you have at home

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 400g Slow Cooked Pork Shoulder With Miso Maple Glaze
  • 1 tbsp toasted sesame oil
  • 2 star anise
  • 1 onion, peeled and thinly sliced
  • 1 tsp Sichuan pepper, finely crushed
  • 2 Essential Tomatoes, cut into wedges
  • 4 cloves garlic, thinly sliced
  • 15g piece ginger, thinly sliced into matchsticks
  • 600ml chicken stock
  • 1 tbsp Cooks’ Ingredients Shaoxing Rice Wine
  • 1 tbsp distilled malt vinegar
  • 1 tsp caster sugar
  • 2 nests wholewheat noodles
  • 90g pack baby pak choi, leaves separated and washed
  • ½ tsp Lee Kum Kee Chiu Chow Chilli Oil, or to taste
  • 50g Essential Roasted & Salted Large Peanuts, roughly chopped


  1. Cook the pork according to pack instructions. Once cooked, slice and cover with foil to keep warm until serving.

  2. Heat the sesame oil in a medium pan over a medium heat. Add the star anise and onion with a pinch of salt. Cook for 3-4 minutes, then add the Sichuan pepper, tomatoes, garlic and ginger. Cook for 2 minutes more, or until fragrant, then add the stock.

  3. Bring to the boil, then simmer for 5-6 minutes, or until the tomatoes have softened but still hold their shape. Add the rice wine, vinegar and sugar. Taste for seasoning, adding more salt if needed.

  4. Bring a second pan of lightly salted water to the boil. Add the noodles and cook for 2 minutes, then add the pak choi, cook both for 2 minutes more, then drain. Divide between 2 bowls. Ladle over the broth (remove the star anise) and top with the pork. Drizzle over the chilli oil and add the peanuts.


Typical values per serving when made using specific products in recipe


2,776kJ/ 666kcals



Saturated Fat












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