Ingredients: Serves 2 (1 syn per portion)
Half a Chinese Slow Cooked Pork
3 sheets dry egg noodles
1 small head of broccoli, cut into small florettes
250g sugar snap peas
200g fine green beans
100g baby corn
3 sping onions, chopped
2 Tbsp soy sauce
3 tbsp sweetener
1 tbsp lazy garlic
1 tbsp ginger
50ml chicken stock
Cook the noodles as per packet instructions, set aside. Steam the broccoli, sugar snaps, green beans and baby corn for appoximately 25 minutes. In a wok, fry the spring onions for 3-4 minutes, add the steamed veg and noodles, and cook until warmed through.
In a sauce pan, mix together the soy sauce, sweetener, garlic, ginger and chicken stock, warm it through.
Warm the chinese pork, serve on top of the noodles and veg. Pour the sauce over the top.