Pork & sweet corn noodle soup with pak choy

Watching your waistline has never been easier or tasted quite so good.

The ingredient of Pork & sweet corn noodle soup with pak choy

1. 125g Changu2019s Long Life Noodles
2. 1 large bunch baby pak choy, trimmed, leaves separated
3. 1.5L (6 cups) boiling water
4. 1 teaspoon Massel chicken style stock powder
5. 3cm-piece fresh ginger, peeled, cut into matchsticks
6. 2 tablespoons dry sherry
7. 2 teaspoons salt-reduced soy sauce
8. 1 teaspoon caster sugar
9. 185g (1 cup) fresh corn kernels
10. 400g pork fillet, thinly sliced
11. Sliced shallots, to serve

The instruction how to make Pork & sweet corn noodle soup with pak choy

1. Cook noodles in a large saucepan of boiling water for 5 minutes. Drain. Divide among serving bowls. Cut the pak choy stems and leaves in half.
2. Meanwhile, bring the water, stock powder and ginger to the boil in a large saucepan over high heat. Reduce heat to low. Add the sherry, soy sauce and sugar. Simmer for 2 minutes.
3. Add the corn to the pan. Simmer for 2 minutes. Add the pork and pak choy stems and leaves. Simmer for 1-2 minutes or until pork is cooked and pak choy stems are tender crisp.
4. Top noodles with soup and shallot.

Nutritions of Pork & sweet corn noodle soup with pak choy

fatContent: 292.775 calories
saturatedFatContent: 2.5 grams fat
carbohydrateContent: 0.5 grams saturated fat
sugarContent: 37 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 31 grams protein
sodiumContent: