Thai · Dinner
Egg Noodle Soup With Barbecue Pork
Thai-style egg noodle soup built on a fragrant five-spice and star anise broth, topped with barbecued pork tenderloin, poached egg, and finished with scallion, cilantro, and sesame oil. High-protein rework delivers substantial meat and whole egg for a filling, savoury bowl.
$6
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
636Calories
72.8gProtein
15.4gFat
50.9gCarbs
9.3gSugar
5.1gFiber
1846mgSodium
328mgChol
3.8gSat Fat
1092mgPotassium
118mgCalcium
6.2mgIron
1.3mcgVitamin B12
8mgVitamin C
Goes well with
Singha Beer
local
Thai Iced Tea
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the pork tenderloin and chicken breast into thin strips, mince the garlic, and slice the scallion and cilantro.
2
Marinate
Toss the pork and chicken with soy sauce, honey, five-spice powder, and white pepper in a bowl; set aside 10 minutes at room temperature.
3
Sear
Heat vegetable oil in a skillet over medium-high heat and sear the pork and chicken 4–5 minutes, turning once, until caramelized and cooked through.
4
Simmer
Pour chicken stock into a saucepan, add star anise and garlic, and simmer over medium heat 15 minutes until fragrant and raw garlic bite is gone. Stir in oyster sauce and warm 1 minute.
5
Build
Divide cooked noodles into a deep bowl, ladle hot broth over top, and arrange seared pork, chicken, and halved soft-boiled egg on surface.
6
Plate
Scatter scallion and cilantro over the bowl and drizzle with sesame oil before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork tenderloin
- 5.2 oz150g chicken breast
- 22 large eggs
- 3 cups720ml chicken stock
- 5 oz70g dry, cooked to about 150g egg noodles
- 4 cloves4 cloves garlic
- 22 star anise
- 1 tsp1 tsp five-spice powder
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp oyster sauce
- 2 tsp2 tsp honey
- 2 tsp2 tsp sesame oil
- 22 scallion
- 2 tbsp2 tbsp fresh cilantro
- 2 tsp2 tsp vegetable oil
- a pinch of white pepper
