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Coconut Chilli Ramen with Crispy Pork
30 minServes 4Nutri-Score C€€
C
30 min
30 minCoconut Chilli Ramen with Crispy Pork
what you need
Ingredients
pork mince (broken into small bits)Meat500 g
garlic (finely chopped)Produce3 pieces
ginger (finely chopped)Produce20 g
spring onion (sliced, whites and greens separated)Produce3 pieces
red chilli (finely chopped)Produce2 pieces
coconut milk (full fat)Pantry400 ml- chicken stockPantry800 ml
- peanut butterPantry40 g
- chilli oil (to taste)Pantry30 ml
- hoisin saucePantry30 ml
- black bean saucePantry20 ml
soy saucePantry30 ml
ramen noodlesGrains400 g
cucumber (thinly sliced)Produce1 piece
eggs (soft boiled)Dairy4 pieces- vegetable oil (for frying)Pantry15 ml
per serving
Nutrition
896kcal
- Carbs
- 75 g
- Proteins
- 42 g
- Fat
- 48 g
what you’ll use
Tools
Frying pan
Saucepan
Stockpot
Mixing bowl
step by step
Method
- Step 1
Chop the aromatics
- Finely chop the garlic, ginger, chilli and spring onion whites.
- Set the spring onion greens aside for serving.
- Step 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.
- Step 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.
- Step 4
Season the pork
- Stir the hoisin, black bean sauce and soy sauce into the crispy mince.
- Cook briefly until glossy and coated.
- Step 5
Cook the noodles and eggs
- Cook the ramen noodles according to the packet.
- Soft boil the eggs, then cool and peel them.
- Step 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.