A deliciously easy, comforting meal - vary the noodles and the vegetables depending on what you have at home
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Cook the pork according to pack instructions. Once cooked, slice and cover with foil to keep warm until serving.
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.
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.
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
Energy | 2,776kJ/ 666kcals |
|---|---|
Fat | 40g |
Saturated Fat | 8.3g |
Carbohydrates | 22g |
Sugars | 17g |
Fibre | 7g |
Protein | 49g |
Salt | 3.1g |
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