Spicy Pork Ramen

Spicy Pork Ramen is a vibrant and invigorating dish that exemplifies the rich tapestry of Japanese cuisine. It brings together a medley of flavours and textures, resulting in a bowl that is both comforting and exhilarating. This dish stands out not just for its piquancy, but for its balanced and harmonious composition.

The heart of Spicy Pork Ramen lies in its protein component. The pork fillet, carefully trimmed of fat and finely sliced, serves as the main attraction. The meat is marinated with lime juice and freshly ground black pepper, imparting a zesty and peppery undertone that prepares the palate for the robust flavours to follow.

Rapeseed oil, known for its high smoke point and neutral taste, is the preferred medium for sautéing. It provides a subtle foundation, allowing the aromatics to truly shine. The finely chopped onion, fresh ginger, and crushed garlic are the first to hit the pan, releasing a fragrant symphony that is both inviting and invigorating. These ingredients are the cornerstone of the broth, offering a depth of flavour that is complex and satisfying.

The addition of thinly sliced red chilli and chunks of red pepper introduces a layer of heat and sweetness. This combination is essential for achieving the characteristic spiciness of the ramen. The mushrooms, cut into wedges, contribute an earthy richness, enhancing the umami profile of the dish.

The broth, made by dissolving a low-salt vegetable stock cube in water, forms the base of the ramen. This lighter stock ensures that the other ingredients are not overpowered, while the reduced-salt soy sauce adds a hint of savoury depth without overwhelming the palate.

Bean sprouts and radishes provide a refreshing crunch, offering a contrast to the softness of the noodles and the tenderness of the pork. Spring onions, sliced into 2cm pieces, add a sharp, fresh bite that cuts through the richness of the broth.

Fresh egg noodles are the final component, serving as the comforting base that ties the dish together. These noodles, with their slightly chewy texture, are ideal for soaking up the flavours of the broth while still retaining their integrity.

A few coriander leaves are scattered on top before serving, adding a bright, herbal note that lifts the entire dish. The result is a bowl of Spicy Pork Ramen that is not only visually appealing but also rich in flavours and textures, making it a truly satisfying culinary experience.

Spicy Pork Ramen

Spicy Pork Ramen is a flavourful and balanced dish combining tender pork fillet, fresh vegetables, and aromatic spices in a rich, savoury broth. This vibrant bowl of ramen offers a delightful blend of heat, umami, and refreshing crunch, making it a truly satisfying meal.

4.75 from 98 votes

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Course: Main Dish

Cuisine: Japanese

Keyword: Chillies, Diabetic, Noodles, Pork, Stock, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2 People

Calories: 853kcal

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Ingredients

 

MetricImperial

• 200 g pork fillet fat trimmed and finely sliced
• 1/2 large lime juice
• 1 pinch ground black pepper
• 2 tsp rapeseed oil
• 1 small onion finely chopped
• 2 cm ginger finely chopped
• 2 cloves garlic crushed
• 1 small red chilli thinly sliced
• 1 medium red pepper cut into chunks
• 80 g mushrooms cut into wedges
• 600 ml vegetable stock low-salt
• 1 tsp soy sauce reduced-salt
• 100 g bean sprouts
• 6 medium radish sliced
• 4 large spring onions sliced into 2cm pieces
• 300 g egg noodles fresh
• 10 leaves coriander

Instructions

• Place the sliced pork into a bowl with the lime juice and black pepper, mix well and reserve.
  200 g pork fillet, 1/2 large lime, 1 pinch ground black pepper
• Add 1 tsp of the oil to a saucepan. Add the onion and cook 3-4 minutes, stirring until browned.
  2 tsp rapeseed oil, 1 small onion
• Add the ginger, garlic, chilli, red pepper and mushrooms and cook for a further 2 minutes.
  2 cm ginger, 2 cloves garlic, 1 small red chilli, 1 medium red pepper, 80 g mushrooms
• Add the stock and simmer gently for 4 minutes.
  600 ml vegetable stock
• Meanwhile, add the other tsp of oil to a separate frying pan and cook the pork for 1-2 minutes on each side.
• Add the soy sauce, bean sprouts, radishes, spring onions and egg noodles to the saucepan, mix well and bring up to boiling point.
  1 tsp soy sauce, 100 g bean sprouts, 6 medium radish, 4 large spring onions, 300 g egg noodles
• Divide into bowls, top with sliced pork and a few coriander leaves.
  10 leaves coriander

Notes

Recipe tips
For a veggie version use pieces of marinated tofu in place of pork.
This recipe works well with chicken, salmon or prawns.

Nutrition

Calories: 853kcal | Carbohydrates: 134g | Protein: 49g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 191mg | Sodium: 1478mg | Potassium: 1639mg | Fiber: 11g | Sugar: 16g | Vitamin A: 3619IU | Vitamin C: 164mg | Calcium: 195mg | Iron: 8mg