2 boneless pork loin steaks
3 - 4 tbsp dark soy sauce
3 - 4 tbsp light soy sauce
3 - 4 tbsp toasted sesame oil
100 - 200 g (1 pack) mangetout
100 - 200 g (1 pack) baby corn
1 head of broccoli
1 large carrot
1 pack instant noodles (I used the beef flavoured ones and used the sachet, but I think it'd be better without it. Also I used 2 packs, that was a mistake.)
1 - 2 large eggs
- Remove as much as possible of the fat off the steaks, then slice into thin strips, about 0.5 cm thick.
- Place the pork in a bowl, then pour the two soy sauces and stir through to get the meat well coated. Cover with cling film and leave to one side for at least 10 minutes (I left it for 40).
- While the meat is marinated, cut the broccoli into smallish bunches, peel and slice the carrot thinly, wash all vegetables and cut the baby corn in two along it's length.
- Also boil water in a kettle or the large pot where the soup will be made.
- Heat up the sesame oil on high heat in a non-stick wok type pan. When it's really hot, add the meat along with the marinade and stir fry for a few minutes to get it browned.
- Add the vegetables and stir so they can pick up some of the flavour. A few minutes should do it, then take off the heat.
- If not already there, pour the water into the soup pot and place on medium heat. Break up the lump of dried noodles and put in the water. Stir for a couple of minutes to loosen the noodles.
- Transfer the pork and vegetables into the pot as well, add more water to reach the consistency you want. Taste the liquid and add salt if needed or more soy sauce.
- Let simmer for a few minutes, then turn off the heat.
- In the mean time, break the two eggs into a cup and whisk them. After switching off the heat, slowly pour the eggs into the soup, while stirring vigorously.