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
- 4 x 150g pork loin medallions
- 2 tbs char siu sauce (Chinese barbecue sauce - see notes)
- 2 tbs peanut oil
- 1/2 bunch spring onion, pale part thinly sliced, dark green part shredded
- 2 garlic cloves, finely chopped
- 2cm piece ginger, finely chopped
- 1L (4 cups) Massel chicken style liquid stock
- 2 tbs soy sauce
- 2 tbs fish sauce
- 180g ramen noodles
- 2 baby bok choy, quartered lengthways
- 1 long red chilli (optional), thinly sliced
The instruction how to make Char siu pork ramen
- Brush the pork with char siu sauce and set aside to marinate for at least 15 minutes.
- 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.
- 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.
- 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.
- Divide soup among bowls, top with pork, then garnish with shredded spring onion and chilli, if using.
Nutritions of Char siu pork ramenfatContent: 552.807 calories
saturatedFatContent: 21.4 grams fat
carbohydrateContent: 5.1 grams saturated fat
sugarContent: 37.8 grams carbohydrates
fibreContent: 5.4 grams sugar
cholesterolContent: 50.7 grams protein
sodiumContent: 34 milligrams cholesterol