This Spicy Pork Ramen Noodle Soup is a moreish Japanese dish that takes a little effort, but it’s so worth it!
Nutritional Information per serving
Calories | Fat | Saturates | Carbs | Sugars | Fibre | Protein | Salt |
310 | 7.5g | 2.5g | 36.8g | 12g | 4.2g | 23.1g | 1.46g |
Instructions
Preheat the oven to 180°C/350°F/Gas Mark 4.
Place the medallions on a board between two sheets of cling film. Using the base of a small saucepan or rolling pin, bash them all over until they’re 1cm thin.
Place the beansprouts in a sieve and pour over boiling water, refresh under cold water and leave to one side.
Add the stock to a large saucepan, with the chilli sauce, ginger and garlic, bring to the boil and simmer for 5 minutes.
Meanwhile, heat a non-stick ovenproof pan for a couple of minutes until hot. Spray with a little oil, add the pork medallions to the pan and cook for 3 minutes on one side. Turn the medallions over, brush with the teriyaki sauce and place the pan in the oven to cook for a further 6-8 minutes or until the juices run clear.
Add the mushrooms, greens, carrots and noodles to the chilli broth and simmer for 4-5 minutes, until the noodles and vegetables are tender.
Slice the pork steaks thinly. Divide the noodles and vegetables between 2 bowls and ladle over the broth. Top each with the pork strips, bean sprouts, spring onions, chilli, coriander and lime wedge. Serve immediately.
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