Slimming World Five-Spice Pork Ramen Bowl

INGREDIENTS

• 4 lean pork steaks, visible fat removed, cut into small chunks
• 4 level tsp Chinese five-spice powder
• Low-calorie cooking spray
• 1.2 litres hot chicken stock
• 300g baby corn, cut into chunks
• 4cm piece fresh root ginger, peeled and cut into matchsticks
• 2 garlic cloves, chopped
• 1½ tbsp soy sauce
• 2½ tbsp oyster sauce
• 350g dried rice noodles or egg noodles
• 4 large pak choi, quartered
• 12 radishes, thinly sliced
• Red chilli, to serve (optional)
• Fresh coriander sprigs, to serve

METHOD

1. Put the pork and five-spice powder in a bowl and toss to coat well.
2. Spray a large non-stick frying pan with low-calorie cooking spray and put it over a medium heat. Cook the pork for 8-10 minutes or until crispy, browned and cooked through, stirring often (you might need to do this in batches). Transfer to a plate and cover with kitchen foil to keep warm.
3. At the same time, put a large non-stick saucepan over a high heat. Add the stock, baby corn, ginger, garlic, soy sauce and oyster sauce and bring to the boil. Drop in the noodles and cook for 5 minutes, adding the pak choi for the last 2 minutes. Using tongs or a slotted spoon, divide the noodles, pak choi and baby corn between shallow bowls, trying to keep each ingredient apart as best you can.
4. Add the radishes to each bowl, pile the pork in the middle and ladle in the broth. Scatter with chilli, if using, and coriander sprigs to serve.