Easy miso pork noodles

Put down the take-away menu! This simple noodle bowl delivers all those savoury, umami-rich flavours in little more than half an hour.

Ingreadient

• 400g pack Slow Cooked Pork Shoulder With Miso Maple Glaze
• 1 tbsp Essential Vegetable Oil
• 2 sweetcorn on the cob (or 250g frozen or canned sweetcorn, drained)
• 1 bunch Essential Salad Onions, trimmed and cut into 2-3cm pieces
• 2 pack 2x150g Straight To Wok Udon Noodles
• 2 tbsp Cooks' Ingredients Reduced Salt Light Soy Sauce
• 1 Essential Lime, juice
• Chiu Chow chilli oil, to serve (optional)

Step by step

1. Preheat the oven to 200ºC, gas mark 6. Cook the pork according to pack instructions (30 minutes in total).
2. About 5 minutes before the pork is ready, heat the oil in a large frying pan or wok over a high heat. Cut the kernels from the corn cob, if using. Add the sweetcorn kernels to the pan. Stir fry for 2-3 minutes until golden in places, then add the salad onions and fry for 2 minutes more, until piping hot throughout.
3. Add the noodles to the pan and stir fry with the vegetables for 1 minute. Take the pan from the heat for a moment while you shred the pork using 2 forks, then add it to the pan with any cooking juices and the soy sauce. Toss over the heat for 1 minute, then add the lime juice. Drizzle a little chilli oil on top (if using).