Aromatic soy pork

Contains pork – recipe is for non-Muslims only
A delicious and easy recipe for one – full of leafy veg and spring onions

  • Prep:45 mins
    Ready in 45 mins, including 15 mins simmering
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 622
  • fat 31g
  • saturates 0g
  • carbs 48g
  • sugars 1g
  • fibre 2g
  • protein 37g
  • salt 6.18g


  • 150-175g/5-6oz pork tenderloin, depending on appetite
  • 150ml chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp dry sherry
  • 1 tsp Chinese five-spice powder or 2 tsp 5-spice paste
  • 2½ cm/1in piece fresh root ginger, peeled and finely sliced
  • 1 garlic clove, peeled and finely sliced
  • half a bunch (about 4) spring onions, trimmed and left whole
  • about 50g flat rice noodles
  • 1 small bok choi or a few Chinese cabbage leaves
  • a drizzle of sesame or vegetable oil
  • 1 tsp toasted sesame seeds
  • a handful of coriander leaves


  1. Slice the pork into long thin strips. Put the stock, soy sauce, sherry, 5-spice powder (or paste), ginger, garlic and spring onions into a small saucepan with a lid and bring to a gentle simmer. After about 2 minutes, when the stock ingredients have got to know each other, stir in the pork, cover and let it simmer away, but not boil. It will take about 5 minutes for the pork to change colour and become firm, then you know it is cooked.

  2. Put the noodles in a bowl with boiling water and soak for 4 minutes. Cut the bok choi or leaves, widthways, into 2.5cm/1in slices. Drain the noodles and toss with oil and sesame seeds.

  3. When the pork is ready, stir in the bok choi, simmer for 1 minute. To serve, pile the noodles into a bowl, spoon pork and other bits on top, pour the broth around and scatter coriander leaves over. And don’t forget to keep paper napkins handy for those noodle slurps.

Suggested recipes from this collection...