Leftover pork and vegetable noodle soup

Name: How to cook Leftover pork and vegetable noodle soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 people
Cuisine: Us

Introduce

Chef :

Kate Carless

Leftover pork and vegetable noodle soup

Yesterday my husband made a smoked bbq pork belly - he slow cooked it for 6 hours on open coals and it was delicious but far too much for One meal so tonight we made a very non authentic version of Ramen. Honestly, I just love the creative licence that leftovers provide. The idea for this recipe came from Genevieve Taylor who runs the Bristol Fire School (she’s incredible) but we made a few tweaks based on what we had available. Also, if pork isn’t your thing, you could add some crispy tofu. #leftovers

Ingredient

Food ration :

3 people

Cooking time :

40 mins

1 portion

creamy noodle soup

super thin slices of leftover pork belly

large eggs

selection of veg (I used carrots, mushrooms and kale)

Splash

soy sauce

large clove of finely chopped garlic

spring onions finely sliced

red chilli finely sliced

Cooking instructions

* Step 1

Make the noodle soup according to this recipe.

* Step 2

Boil a kettle of water. Then Chop the carrot into thin batons. Heat a pan over a medium heat and add a splash of sesame oil. Fry the carrots for a couple of minutes until starting to soften. Add a splash of soy sauce and sprinkle with sesame seeds. Transfer to a bowl.

* Step 3

Next, add the mushrooms and garlic to the same plan (no need to clean it). Cook until starting to soften but don’t let them go too soft. Transfer to a bowl.

* Step 4

Add another splash of sesame oil to the same pan over a high heat. Add the kale and a little salt and cook until starting to crisp. Transfer to a bowl.

* Step 5

Add the boiled water to a saucepan. Put the eggs in the water and cook for 7 minutes (if you’re using medium eggs, reduce the cooking time by 90 seconds). Remove them from the heat and plunge them into cold water. Peel and set aside.

* Step 6

Finally reheat the leftover pork (or make some crispy tofu). Then assemble the dish by putting the noodle soup in a deep bowl, adding a little of each vegetable, the meat / tofu and egg. Sprinkle over the spring onions, chilli and fresh coriander and serve.