Savoury broth with seared pork, noodles and a jammy egg

$3.46/servingat the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• pork tenderloin350 g
• egg noodle180 g
• chicken stock5 cups
• egg2 ea
• garlic3 cloves
• gingera big thumb
• soy sauce3 tbsp
• sesame oil2 tsp
• spinach2 big handfuls
• green onion2 stalks

Method

1Jammy eggs

• •Bring a small pot of water to a boil.
• •Lower in the eggs and boil 7 minutes.
• •Move them to ice water, then peel and halve.

2Build the broth

• •Meanwhile, smash the garlic and thinly slice the ginger.
• •Simmer them in the chicken stock with the soy sauce for 12 minutes.

3Sear the pork

• •Season the pork tenderloin with salt and pepper.
• •Heat 1 tbsp oil in a pan over medium-high heat.
• •Sear the pork 3 to 4 minutes per side until browned and it reads 145F in the thickest part.
• •Rest 5 minutes, then slice into thin medallions.

4Noodles and greens

• •Cook the egg noodles in a separate pot of boiling water 4 to 5 minutes until just tender, then drain.
• •Stir the spinach into the broth until just wilted.

5Assemble

• •Divide the noodles between two deep bowls.
• •Ladle the hot broth over top, fishing out the ginger slices.
• •Top with the pork medallions and egg halves.
• •Finish each bowl with a drizzle of sesame oil and the sliced green onions.