Thai · Dinner
Egg Noodle Soup With Barbecue Pork (Low-Calorie)
Thin egg noodles in a light star-anise-and-soy chicken broth, topped with lean roasted barbecue pork slices, blanched bok choy and bean sprouts. Uses pork tenderloin with a honey-light glaze instead of fatty char siu, keeping the bowl brothy, savoury and noticeably lighter without losing its Thai-Chinese noodle-shop character.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
385Calories
35.1gProtein
10.2gFat
39.8gCarbs
11.8gSugar
3.5gFiber
1089mgSodium
68mgChol
2.5gSat Fat
854mgPotassium
95mgCalcium
3.2mgIron
0.9mcgVitamin B12
22mgVitamin C
low-calorie
low-cholesterol
protein-rich
low-calorie
Instructions
1
Prep
Pat the pork tenderloin dry. Mince the garlic. Mix hoisin sauce, honey, soy sauce and garlic in a small bowl and brush half over the pork.
2
Roast
Roast the pork at 425F (220C) for 18–20 minutes, brushing with remaining glaze halfway through, until an instant-read thermometer reads 145F (63C).
3
Rest
Rest the pork on a cutting board for 10 minutes uncovered so the juices redistribute before slicing.
4
Simmer
Bring the chicken stock and star anise to a simmer over medium heat for 5 minutes until the broth turns a light amber colour.
5
Build
Cook the egg noodles in boiling water for 2–3 minutes until tender, then drain. Add bok choy and bean sprouts to the simmering broth for 1–2 minutes until bright green. Slice the pork and place it over the noodles in a deep bowl, then ladle the hot broth and vegetables over the top.
6
Plate
Scatter the sliced scallion and chopped cilantro over the bowl, drizzle with sesame oil, and finish with white pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork tenderloin
- 2 tbsp2 tbsp hoisin sauce
- 2 tsp2 tsp honey
- 2 tsp2 tsp soy sauce
- 2 clove2 clove garlic
- 2.4 oz70g, dry weight egg noodles
- 2 cup480ml chicken stock, low sodium
- 22 whole star anise
- 1 1/2 cup100g bok choy
- 2/3 cup70g bean sprouts
- 22 scallion
- 2 tsp2 tsp cilantro leaves
- 1/2 tsp1/2 tsp white pepper
- 1 tsp1 tsp sesame oil
