• 4 pork shoulder steaks, finely sliced.
  • 1 1/2 tbsp vegetable oil
  • 6 tbsp sriracha chilli sauce, plus extra to serve
  • 28g pack of coriander, stalks finely chopped, leaves torn
  • 4 garlic cloves, finely sliced
  • 40g fresh root ginger, grated
  • 1 bunch salad onions, finely sliced
  • 326g can sweet corn in water, drained
  • 2 sachets brown rice miso soup paste
  • 500ml fresh chicken stock
  • 2 nests medium dried egg noodles
  • 4 eggs


  • STEP 1
    In a large bowl, toss the sliced pork with 1/2 tbsp vegetable oil and 4 tbsp sriracha; you can marinate and chill up to 24 hours ahead, if you like. Heat a wok until smoking hot. Add the pork and stir~fry for 8-10 minute, until sticky and charred; transfer to a plate and cover with foil. Add a splash of water to the pan and scrape up the sticky bits from the base, before pouring over the pork.
  • STEP 2
    heat the remaining 1 tbsp oil in the pan.Cook the coriander stalks,garlic,ginger and white part of the salad onions for 4-5 minutes,until golden, then stir in the sweetcorn, miso paste, stock, remaining 2 tbsp sriracha, and 1 litre water. Add the noodles and eggs,cover and bring to the boil; simmer for 6 minutes. Remove the eggs and cool under cold running water; peel and halve.
  • STEP 3
    Divide the noodles between 4 bowls. Pour on the broth; top wit the eggs, pork, salad onion top and coriander leaves. Scatter with toasted sesame seeds, if liked.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating