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.

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Ingredients

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