Michael and Rachel's

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Soy Pork Ramen

Updated: 25 Apr 2015

Ingredients

  • 2 lean pork medallions
  • 3 tbsp soy sauce
  • ½ bunch spring onions
  • 1 garlic clove
  • 1cm piece fresh ginger
  • 500ml chicken stock
  • Water
  • 2 pak choi, halved
  • 100g dried wholewheat noodles

Method

  1. Toss the pork in a bowl with the soy sauce and to marinate for at least 15 minutes.
  2. Meanwhile, thinly slice the pale ends of the spring onions, reserving the green ends, and finely chop the garlic and ginger.
  3. Heat some oil in a large soup pan over a medium heat. Cook the chopped spring onions, garlic and ginger for about 2-3 minutes until fragrant.
  4. Add the stock and about 300ml water. Bring to a simmer, then add the halved pak choi and cook for 3-4 minutes. Remove from the heat – cover and keep warm.
  5. Meanwhile, cook the noodles according to the packet instructions.
  6. Heat some oil in a frying pan over a high heat; add the pork and its marinade to the pan and cook for 3-4 minutes on each side until cooked through and golden.
  7. Remove from the pan; rest for 2 minutes and slice (bitesize pieces).
  8. Divide the soup among bowls; add the noodles and top with pork. Finely shred the reserved green part of the spring onions and garnish.