Hot & Sour Pork soup

Good Housekeeping (South Africa) - - YOUR KITCHEN -

A clean and sprightly soup – ideal for a light sup­per. Re­place pork with the same weight of skin­less chicken breast, if you pre­fer. Serves 4

200g rice noo­dles 1 tbsp vegetable oil 125g shi­itake mush­rooms, sliced 2 gar­lic cloves, finely sliced 5cm piece fresh ginger, cut into match­sticks 2 ℓ chicken stock 350g pork fil­let, cut into strips 150g sugar snap peas, sliced length­ways 2 tbsp rice vine­gar 2 tbsp soya sauce 1 to 2 tsp sriracha hot chilli sauce, to taste TO GAR­NISH spring onions, finely sliced fresh co­rian­der, chopped red chilli, finely sliced (op­tional)

1. Put noo­dles in a heat­proof bowl and cover with hot wa­ter. Leave un­til pli­able – about 10 min­utes. 2. Mean­while, heat oil in a large pot over a high heat and fry mush­rooms for 2 to 3 min­utes un­til lightly golden. Add gar­lic and ginger, and cook for 30 sec­onds. Add the stock and bring to the boil. 3. Mean­while, drain noo­dles. Add to the pot with the pork and sugar snap peas. Bring back to the boil and sim­mer for 4 min­utes un­til pork is cooked through. Add vine­gar, soya sauce and sriracha sauce, and check sea­son­ing. 4. La­dle into bowls and gar­nish with spring onions, co­rian­der and chilli, if you like.

EACH SERV­ING About 2 140kJ, 44g protein, 9g fat (2g sat­u­rated), 62g car­bo­hy­drate (4g to­tal sug­ars), 1g fi­bre.

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