Pho Noodle Soup

Tyga Masala 41 Soy sauce Fish sauce Ginger & Garlic paste Chilli Flakes Unami Stock

• 450g pork fillet / tofu / mushrooms (choose your protein or veg)
• 250g ramen noodles / rice noodles /egg noodles
• 6 spring onions
• 1 litre water
• 300g beansprouts
• 175g baby pak choi
• 1 tbs vegetable / rapeseed / olive oil

1. Depending on your choice of protein or veg: Cut the Pork fillet into thin discs and then into fine strips Cut the Tofu into bite size pieces Cut the Mushrooms in half.
2. Make a marinade; in a bowl mix Tyga Masala 41, Ginger & Garlic paste, Soy Sauce, Fish sauce and then add the Pork / Tofu / Mushrooms. Marinade for no more than 15 minutes.
3. Finely slice the spring onions.
4. Tear or chop the pak choi into large pieces.
5. Make a stock in a measuring jug by adding the Unami Stock to 1 litre of boiled water.
6. Cook the noodles according to packet instructions and then rinse in cold water to stop them cooking further.
7. In a wok or a deep heavy-based frying pan, add the oil over a high heat. Add the spring onions and fry for 2 minutes stirring continuously.
8. Add the marinaded Pork / Tofu / Mushrooms and its liquid marinade into the wok. Fry for 2 minutes.
9. Add the hot Unami Stock to the pan and bring to the boil. Check the Pork / Tofu / Mushrooms are cooked through.
10. Add the beansprouts and pak choi cook for 1 minute.
11. Arrange the drained noodles equally in four bowls and ladle over the Pho soup.
12. Finally scatter the chilli flakes and serve.

Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Tyga 41 (Ground coriander, Lime Powder, Paprika). Fish Sauce (Anchovy extract (66% w/w), Salt (29% w/w), Sugar (5% w/w) contains FISH).Chilli Flakes. Stock, Salt, Tomato Powder, Sundried Tomato Powder, Yeast Extract Powder, Porcini Mushroom Powder. Soy Sauce, Water, Soy extract (Water, Non-GM IP Soybeans, Salt and Wheat), Salt, Glucose, Barley malt extract and Spirit vinegar.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.