Plat
Coconut Chilli Ramen with Crispy Pork
30 minPour 4Nutri-Score C€€
C
30 min
30 minCoconut Chilli Ramen with Crispy Pork
ce qu’il vous faut
Ingrédients
pork mince (broken into small bits)Viandes500 g
garlic (finely chopped)Fruits et légumes3 morceaux
ginger (finely chopped)Fruits et légumes20 g
spring onion (sliced, whites and greens separated)Fruits et légumes3 morceaux
red chilli (finely chopped)Fruits et légumes2 morceaux
coconut milk (full fat)Épicerie400 ml- chicken stockÉpicerie800 ml
- peanut butterÉpicerie40 g
- chilli oil (to taste)Épicerie30 ml
- hoisin sauceÉpicerie30 ml
- black bean sauceÉpicerie20 ml
soy sauceÉpicerie30 ml
ramen noodlesCéréales400 g
cucumber (thinly sliced)Fruits et légumes1 morceau
eggs (soft boiled)Produits laitiers4 morceaux- vegetable oil (for frying)Épicerie15 ml
par portion
Nutrition
896kcal
- Glucides
- 75 g
- Protéines
- 42 g
- Lipides
- 48 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Marmite
Saladier
pas à pas
Préparation
- Étape 1
Chop the aromatics
- Finely chop the garlic, ginger, chilli and spring onion whites.
- Set the spring onion greens aside for serving.
- Étape 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.
- Étape 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.
- Étape 4
Season the pork
- Stir the hoisin, black bean sauce and soy sauce into the crispy mince.
- Cook briefly until glossy and coated.
- Étape 5
Cook the noodles and eggs
- Cook the ramen noodles according to the packet.
- Soft boil the eggs, then cool and peel them.
- Étape 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.