Ingredients

• 1 red onion, finely sliced
• 1 pack of portabellini mush, sliced
• 3 garlic cloves, finely sliced
• Salt and black pepper
• 80g Tenderstem broccoli
• 1 cooked corn, kernels removed from the cob
• West Peak Meat Smoked pork belly, roasted and cut into slices
• 2 medium-boiled eggs, cut in half
• 250g Egg noodles, cooked

For the Broth

• 60g Thai green curry paste
• 1 Tbsp. olive oil
• 400ml coconut cream
• 1 cup boiling water
• 1 cup stock

Method

Pan-fry the onion, garlic and mushrooms and add salt and pepper to taste. Once tanned, remove from the pan and set aside. Pan-fry the broccoli in the same pan and set aside once cooked, but still crunchy.

Warm-up the pork by pan-frying it in 1 Tbsp. of olive oil until slightly browned on both sides and set aside.

For the Broth: Pan-fry the Thai green curry paste in olive oil for about 3 minutes and add the stock, coconut cream and water.

To assemble: Place the noodles in a bowl and add the broth. Add the mushroom and onions mix, the broccoli, corn and pork belly slices. Top with thin jalapeno slices (optional).

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