STEP 1.Bring stock to the boil in a saucepan over medium-high heat. Cook noodles in a separate saucepan of boiling salted water over medium-high heat. Once don drain and keep aside.
STEP 1.Heat oil in a wok over high heat, add pork and ginger in batches and stir-fry until starting to brown (1-2 minutes).
STEP 2.Return all pork to pan, add bamboo, soy sauce, shaoxing and peppercorns and stir until sauce is reduced by half (1-2 minutes).
STEP 3.Divide stock and noodles among bowls, top with pork mixture, coriander and spring onion, drizzle with roasted chilli oil, black vinegar and extra soy sauce and serve
Nutrition value
2283
calories per serving
57 g Fat100 g Protein314 g Carbs7 g FiberOther
Current Totals
57 g Fat
100 g Protein
314 g Carbs
7 g Fiber
MacroNutrients
Carbs
314 g
Protein
100 g
Fiber
7 g
Fats
Fat
57 g
Vitamins & Minerals
Calcium
175 mg
Iron
13 mg
Vitamin A
46 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
47 mcg
Vitamin B12
0 mcg
Vitamin C
5 mg
Vitamin E
4 mg
Copper
4 mcg
Magnesium
177 mg
Manganese
2 mg
Phosphorus
1234 mg
Selenium
215 mcg
Zinc
15 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
