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Coconut Chilli Ramen with Crispy Pork
30 Min.Für 4Nutri-Score C€€
C
30 Min.
30 Min.Coconut Chilli Ramen with Crispy Pork
was Sie brauchen
Zutaten
pork mince (broken into small bits)Fleisch500 g
garlic (finely chopped)Obst & Gemüse3 Stücke
ginger (finely chopped)Obst & Gemüse20 g
spring onion (sliced, whites and greens separated)Obst & Gemüse3 Stücke
red chilli (finely chopped)Obst & Gemüse2 Stücke
coconut milk (full fat)Vorräte400 ml- chicken stockVorräte800 ml
- peanut butterVorräte40 g
- chilli oil (to taste)Vorräte30 ml
- hoisin sauceVorräte30 ml
- black bean sauceVorräte20 ml
soy sauceVorräte30 ml
ramen noodlesGetreide400 g
cucumber (thinly sliced)Obst & Gemüse1 Stück
eggs (soft boiled)Milchprodukte4 Stücke- vegetable oil (for frying)Vorräte15 ml
pro Portion
Nährwerte
896kcal
- Kohlenhydrate
- 75 g
- Eiweiß
- 42 g
- Fett
- 48 g
was Sie verwenden
Utensilien
Bratpfanne
Stielkasserolle
Kochtopf
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Chop the aromatics
- Finely chop the garlic, ginger, chilli and spring onion whites.
- Set the spring onion greens aside for serving.
- Schritt 2
Build the coconut chilli broth
- Soften the aromatics in a saucepan with a little oil.
- Pour in the coconut milk and chicken stock.
- Stir in the peanut butter and chilli oil, then simmer.
- Schritt 3
Crisp the pork
- Heat a frying pan very hot with a little oil.
- Add the pork mince in small bits and fry until deeply crispy.
- Schritt 4
Season the pork
- Stir the hoisin, black bean sauce and soy sauce into the crispy mince.
- Cook briefly until glossy and coated.
- Schritt 5
Cook the noodles and eggs
- Cook the ramen noodles according to the packet.
- Soft boil the eggs, then cool and peel them.
- Schritt 6
Assemble and serve
- Divide the noodles between bowls and ladle over the broth.
- Top with the crispy pork, sliced cucumber, halved jammy eggs and spring onion greens.