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| Product(s) Used for this Recipe |
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Swanson Szechuan Vegetable Pork Noodle Soup |
| Ingredients |
1 can (411g) Swanson Hi Calcium Pork Rib Broth
400 g Noodle ( Preblanched Till Cooked )
350 ml Water
100 g Szechuan Vegetable
( Cut To Strips And In Water To Wash Away the Saltiness)
1pc Fresh Red Chili
60 g White Onion (Thinly Sliced)
120 g Enoki Mushroom
40 g Ripened Tomato (Cut to 4, dessed and Thinly Sliced)
30 g Spring Onion ( Cut to 5cm Long)
Marinated Pork Strips:
200 g Pork Loin (Cut To Strips)
2 tbsp Soya Sauce
1 tbsp Sesame Oil
1 tbsp Corn Flour |
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| Cooking Detail |
| Meal Type | : | Main Meal
| | Cook Method | : | Stovetop
| | Serving | : | 4
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| Methods |
1) Combine all the marinated pork strip ingredients together well and set aside.
2) Heat up a pot with oil and fry the onion till fragrant. Add in the Szechuan vegetable, chili, mushroom, water and Swanson Hi Calcium Pork Rib Broth, and bring to a boil.
3) Add in the pork strips, spring onion stalks, noodle and tomato strips. Serve the noodle warm.
Tip: For more spiciness, cut the chili into half. |
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