INGREDIENTS:

  • 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 2 lemon­grass stalks, fine­ly chopped
  • 125g/4oz pork ten­der­loin, chopped
  • 2 car­rots, sliced length­ways
  • 75g/3oz ba­by sweet­corn, rough­ly chopped
  • 75g/3oz ba­by peas
  • 1 bunch spring onions/ scal­lions sliced length­ways
  • 1 red chilli, fine­ly chopped
  • 1lt/4 cups chick­en stock/broth
  • 150g/5oz fine egg noo­dles
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray

INSTRUCTIONS:

  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, gar­lic, lemon­grass & 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. Add a lit­tle fresh­ly chopped flat leaf pars­ley as a gar­nish if you have it.

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