PORK NOODLE SOUP WITH GINGER & TOASTED GARLIC

SERVES 2 TO 3

1½ tbsp neutral oil, eg: grapeseed, vegetable or canola

4 garlic cloves, thinly sliced 225g minced pork

¾ tsp red-pepper flakes, plus more to taste

Kosher salt* and black pepper 470ml chicken broth

1½ tbsp soy sauce or tamari, plus more to taste

1 bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped

½ tbsp finely grated fresh ginger 85g rice noodles (thick or thin cut), cooked and drained

¼ medium red, yellow or white onion or 1½ spring onions, thinly sliced 100g coriander leaves and tender stems, coarsely chopped

1. Warm the oil in a large, heavy-based pot over a medium heat. Add the garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, about two or three minutes. Using a slotted spoon, remove the garlic and set aside.

2. Add the pork and red pepper flakes to the pot and season with salt and pepper. Cook, using a wooden spoon to break up large pieces, until the pork is well-browned and in small bite-size pieces, about five to eight minutes.

3. Add the chicken broth, soy sauce and 470ml water. Bring to a simmer and cook for five to eight minutes or until the pork is very tender. (Taste it and season with salt, pepper, red pepper flakes and soy sauce, if you want.)

4. Add the pea leaves or spinach, half the onion slices and the ginger. Stir to wilt the leaves.

5. To serve, ladle the soup over the noodles and top with the remaining onion, coriander and toasted garlic.