Save for later

Spicy pork ramen

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Easy-to-make, cheap and filling, this version of one of Japan’s most popular dishes is a delicious broth packed with vegetables and topped with thin slices of lean tender pork.
Serves
2
Prep
10 minutes
Cook
15-20 minutes
Each 654g serving contains (excludes serving suggestion)
KCal
477
Carbs
51.40g
Fibre
7.70g
Protein
34.00g
Fat
13.30g
Saturates
2.30g
Sugars
9.50g
Salt
1.70g
Portion Fruit & Veg
2
Ingredients
Ingredients
200g pork fillet, fat trimmed and finely sliced
juice half lime
good grind black pepper
2 tsp rapeseed oil
1 small onion, finely chopped
2cm fresh ginger, finely chopped
1-2 cloves garlic, crushed
1 small red chilli, thinly sliced
1 red pepper, cut into chunks
80g mushrooms, cut into wedges
1 vegetable stock cube, dissolved in 600ml water
1 tsp reduced-salt soy sauce
100g bean sprouts
6 radishes, sliced
4 spring onions, sliced into 2cm pieces
300g fresh egg noodles
8-10 coriander leaves
Method
  1. Place the sliced pork into a bowl with the lime juice and black pepper, mix well and reserve.
  2. Add 1 tsp of the oil to a saucepan. Add the onion and cook 3-4 minutes, stirring until browned.
  3. Add the ginger, garlic, chilli, red pepper and mushrooms and cook for a further 2 minutes.
  4. Add the stock and simmer gently for 4 minutes.
  5. Meanwhile, add the other tsp of oil to a separate frying pan and cook the pork for 1-2 minutes on each side.
  6. Add the soy sauce, bean sprouts, radishes, spring onions and egg noodles to the saucepan, mix well andbring up to boiling point.
  7. Divide into bowls, top with sliced pork and a few coriander leaves.
Chefs tips
  • For a veggie version use pieces of marinated tofu in place of pork.
  • This recipe works well with chicken, salmon or prawns.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk