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Crispy Pork Noodle Broth

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Makes 1 serving 1x

Time 12 minutes

Units Scale

Ingredients

  • 4 oz ground pork
  • 3 oz. mixed mushrooms
  • 1 nest instant vermicelli rice noodles (1 1/2 oz)
  • 2 scallions
  • 1/4 English cucumber (3 oz)
  • 1/2 cup frozen shelled edamame
  • 1 heaping teaspoon white miso
  • 2 teaspoons tahini
  • 1 teaspoon crunchy peanut & sesame chili oil or salsa macha, plus extra to serve
  • 1 clove of garlic

Instructions

  1. Place a non-stick frying pan over high heat and add the pork, mushrooms, tearing any larger ones, and a generous pinch of black pepper.  Cook until the meat is lightly golden stirring regularly.
  2. Meanwhile, put the noodles in a serving bowl, just cover with boiling water and let rehydrate for a few minutes, while you trim and thinly slice the scallions and matchstick the cucumber.
  3. Stir the frozen edamame into the pan and cook for 2 minutes, or until heated through and the meat is dark golden. Drain the boodles. Add the miso, tahini and chili oil to the bowl, peel and freshly grate in the garlic, cover with 2/3 cup boiling water and whisk to dissolve.
  4. Add the drained noodles to the bowl of broth, top with the contents of the pan, pile on the cucumber and scallions, then mix and enjoy!

– Reprinted with permission from Eat Yourself Healthy by Jamie Oliver, Flatiron Books, copyright 2025