Dinner Recipes · Lunch Recipes

Pork Loin Medallion with a Spicy Noodle Soup 

This recipe will feed 4 people. This recipe isn’t suitable for freezing. 


  • 1 litre of boiling water 
  • 2 vegetable stock cubes 
  • 2 tbsp of lemon grass infused soy sauce (regular soy will also suffice) 
  • 12 chestnut mushrooms 
  • 1 turnip 
  • A bunch of spring onions 
  • 1 dried chilly 
  • 4 handfuls of spinach 
  • 300g straight to wok udon noodles 
  • 4 pork loin medallions  


  1. Boil 1 litre of water and pour into a large saucepan. Stir in the vegetable stock cubes until they dissolve.
  2. Add the soy sauce and chopped dried chilli.
  3. Quarter the turnip and thinly slice it. 
  4. Halve the mushrooms and chop the spring onions. 
  5. Add all the chopped vegetables to the soup and simmer on a low heat for 8 minutes.
  6. After 8 minutes, add the spinach and noodles and cook for a further 2 minutes. 
  7. Whilst the soup is cooking. Fry off the pork loin medallions for 5 minutes on each side. 
  8. Divide the soup between four bowls. Slice up each pork loin into slices and layer them on top of each bowl of soup. 

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