Char siu pork ramen

Char siu pork ramen

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The Chinese have no qualms about slurping noodles loudly. So follow their lead - we think this is worth making noise about.

The ingredient of Char siu pork ramen

  1. 4 x 150g pork loin medallions
  2. 2 tbs char siu sauce (Chinese barbecue sauce - see notes)
  3. 2 tbs peanut oil
  4. 1/2 bunch spring onion, pale part thinly sliced, dark green part shredded
  5. 2 garlic cloves, finely chopped
  6. 2cm piece ginger, finely chopped
  7. 1L (4 cups) Massel chicken style liquid stock
  8. 2 tbs soy sauce
  9. 2 tbs fish sauce
  10. 180g ramen noodles
  11. 2 baby bok choy, quartered lengthways
  12. 1 long red chilli (optional), thinly sliced

The instruction how to make Char siu pork ramen

  1. Brush the pork with char siu sauce and set aside to marinate for at least 15 minutes.
  2. Meanwhile, heat 1 tbs peanut oil in a large saucepan over medium heat. Add the sliced spring onion, garlic and ginger, then cook for 2-3 minutes until fragrant.
  3. Add the stock, soy and fish sauces, and 3 cups (750ml) water. Bring to a simmer, then add the noodles and bok choy. Cook for a further 3-4 minutes until tender. Remove from heat. Cover and keep warm.
  4. Heat remaining 1 tbs peanut oil in a frypan over high heat. Add pork and cook for 3-4 minutes each side until caramelised and cooked through. Remove from pan and rest for 2 minutes, then thinly slice.
  5. Divide soup among bowls, top with pork, then garnish with shredded spring onion and chilli, if using.

Nutritions of Char siu pork ramen

fatContent: 552.807 calories
saturatedFatContent: 21.4 grams fat
carbohydrateContent: 5.1 grams saturated fat
sugarContent: 37.8 grams carbohydrates
fibreContent: 5.4 grams sugar
proteinContent:
cholesterolContent: 50.7 grams protein
sodiumContent: 34 milligrams cholesterol

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