• 4 lean pork steaks, visible fat removed, cut into small chunks
  • 4 tsp Chinese five-spice powder
  • Low-calorie cooking spray
  • 1.2 litres hot chicken stock
  • 300g baby sweetcorn, cut into chunks
  • 4cm piece fresh root ginger, peeled and cut into matchsticks
  • 2 garlic cloves, chopped
  • 1½ tbsp soy sauce
  • 2½ tbsp oyster sauce
  • 350g dried rice noodles or egg noodles
  • 4 large pak choi, quartered
  • 12 radishes, thinly sliced
  • Red chilli, to serve (optional)
  • Fresh coriander sprigs, to serve


  1. Put the pork and five-spice powder in a bowl and toss to coat well.
  2. Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. Cook the pork for 8-10 minutes or until crispy, browned and cooked through, stirring often (you might need to do this in batches). Transfer to a plate and cover with kitchen foil to keep warm.
  3. Meanwhile, place a large saucepan over a high heat. Add the stock, baby sweetcorn, ginger, garlic, soy sauce and oyster sauce and bring to the boil. Drop in the noodles and cook for 5 minutes, adding the pak choi for the last 2 minutes. Using tongs or a slotted spoon, divide the noodles, pak choi and baby sweetcorn between shallow bowls, trying to keep each ingredient apart as much as you can.
  4. Add the radishes to each bowl, pile the pork in the middle and ladle in the delicious broth. Scatter with chilli, if using, and coriander sprigs to serve.