Spicy pork noodle soup
About £11.41 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Pork mince300g
- Egg noodles200 nests
- Stock cubes2 cubes
- Gochujang paste30g
- Pak choi200g
- Garlic2 cloves
- Spring onions3
- Eggs2
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Fry the pork (300g) until browned (6 min), add the garlic (2 cloves) and gochujang (1 min).
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Pour in 1.2 litres stock (2 cubes) and simmer (5 min).
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Add the noodles (200 nests) and pak choi (200g) and cook (4 min). Soft-boil the eggs (2) (6 min) meanwhile.
Kitchen note Noodles go from perfect to mush fast. Cook them a minute less than the packet says, rinse under the cold tap, and they'll finish in the pan.
- Ladle into bowls, top with halved eggs and spring onions (3).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.