• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 125g/4oz pork ten­der­loin, chopped
  • 2 car­rots, sliced length­ways
  • 1 bunch spring onions/scal­lions sliced length­ways
  • 2 tb­sp soy sauce
  • 2 tb­sp rice wine vine­gar
  • 1 tsp fresh­ly grat­ed gin­ger
  • 1 tsp brown sug­ar
  • 1 red chilli, fine­ly chopped
  • 200g/7oz tinned bam­boo shoots
  • 1lt/4 cups chick­en stock/broth
  • 150g/5oz fine egg noo­dles
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, gar­lic & pork in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til the pork, veg­eta­bles and noo­dles are cooked through. Sea­son and serve.
  3. A splash of lime makes a good gar­nish for this soup.