Spicy pulled pork broth with noodles
Prep
10 mins
Cook
30 mins
Servings
2
Difficulty
Medium
This spicy pulled pork broth with noodles is one of my favorite weeknight dinners because it comes together in just 40 minutes flat. The beauty of this dish is that it relies on leftover slow cooked pork, which means most of the hard work is already done. I love how the fragrant star anise and Sichuan pepper create this warming, tingling heat that feels so comforting, especially paired with tender noodles and pak choi. Ginger is the real star here, packed with anti inflammatory benefits that make this broth feel genuinely nourishing. It's simple enough for a busy Tuesday but impressive enough to serve to friends, and honestly, it costs very little to make.
Ella x
Ingredients
- 400 gramsslow cooked pork shoulder with miso maple glaze
- 1 tbsptoasted sesame oil
- 2star anise
- 1onion(peeled and thinly sliced)
- 1 tspsichuan pepper(finely crushed)
- 2tomatoes(cut into wedges)
- 4garlic(thinly sliced)
- 15 gramsginger(thinly sliced into matchsticks)
- 600 mlschicken stock
- 1 tbspshaoxing rice wine
- 1 tbspdistilled malt vinegar
- 1 tspcaster sugar
- 2noodles(nests wholewheat noodles )
- 90 gramspak choi(leaves separated and washed)
- ½ tsplee kum kee chiu chow chilli oil(or to taste)
- 50 gramspeanuts(roughly chopped)
Detail level
Instructions
- 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.
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