Pork Ramen
A flavour-packed ramen broth doesn’t have to take days. Try this super easy pork ramen, with lean pork mince and egg noodles.
Servings 4 people
Ingredients
- 4 eggs
- 1 tsp extra virgin olive oil
- 500 g pork mince
- 2 spring onions sliced
- 1 bunch bok choy chopped
- 200 g mushrooms sliced
- 1 L chicken stock
- 250 g long life noodles
- 2 Tbs soy sauce/tamari
- Chilli oil to serve
Instructions
- Bring a medium saucepan of water to the boil. Add eggs and cook for 6 minutes for soft boiled. Drain and rinse under cold water. When cool enough to handle, peel eggs and cut in half.
- Meanwhile, heat oil in a large frying pan over high heat. Add mince and cook, breaking up with a wooden spoon, for 10-12 minutes or until browned. Add half of the spring onion, bok choy, and mushrooms. Cook, with lid on, for 3-5 minutes or until softened.
- Add 1L of chicken stock to a large saucepan over high heat. Once stock has boiled, add noodles, pork mixture, and soy sauce. Cook for 1-2 minutes or until heated through.
- Divide noodles and broth among 4 bowls. Top with eggs, chilli oil and remaining spring onion. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
• chicken stock made from stock concentrate, homemade stock, or a cube with simple ingredients
• Reduced-salt soy sauce / tamari without additives where possible
• Noodles with flour/egg/salt/water only
Always check ingredient labels, as brands vary.