• 1 onion, chopped
  • 1 leek, sliced
  • 2 gar­lic cloves, crushed
  • 200g/7oz skin­less pork ten­der­loin, fine­ly chopped
  • 1 red chilli, fine­ly chopped
  • 2 car­rots, sliced length­ways
  • 75g/3oz sweet­corn
  • 1lt/4 cups chick­en stock/broth
  • 150g/5oz medi­um egg noo­dles
  • 125g/5oz fresh beansprouts
  • 1 small bunch spring onions/scal­lions
  • Lime wedges to serve
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, leek, gar­lic & pork in a lit­tle low cal oil for a few min­utes un­til soft­ened. Add all the in­gre­di­ents to the slow cook­er, ex­cept the spring onions and beansprouts. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til the pork and noo­dles are ten­der & cooked through. Add the beansprouts and warm through for a few min­utes. Serve with the lime wedges.
  3. The beansprouts are added at the end of cook­ing so that they still have a lit­tle crunch. You could add at the be­gin­ning of cook­ing if you pre­fer.