Pork Ramen and Pak Choy

Nutrition per serve

Ingredients

• 2pcs bunches pak choy
• 1pcs spring onion
• 300g egg noodles
• 300g lean pork mince
• 40g Asian-style stock powder
• 10g toasted sesame seeds
• 2pcs egg
• 15ml vegetable oil
• 15ml soy sauce
• 10ml sugar

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of water to the boil for the noodles. Bring a small saucepan of water to the boil for the eggs. Trim the pak choy and cut into 4cm lengths. Thinly slice the spring onion, keeping the white and green parts separate.
2. Step 2 — Cook eggs and noodles
   Cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled or 8 mins for hard-boiled. Drain, then cool in cold water. Meanwhile, cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking (see Feed A Crowd). Reserve the pan.
3. Step 3 — Brown pork
   Heat 2 tsp vegetable oil in a medium deep frypan over high heat. Cook the pork mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Stir in 2 tsp soy sauce and 2 tsp sugar and season with salt and pepper. Remove the pan from the heat.
4. Step 4 — Make soup
   Heat 2 tsp vegetable oil in the reserved pan over medium heat. Cook the white part of the spring onion, stirring, for 2 mins or until fragrant. Add the stock powder and 1.25L (5 cups) water and bring to the boil, stirring to dissolve.
5. Step 5 — Serve up
   Add the pak choy and 2 tsp soy sauce to the soup and cook for 2 mins or until tender. Remove the pan from the heat. Taste, then season with salt and pepper. Peel and halve the eggs. Divide the noodles, soup and pork among bowls. Top with the egg, sesame seeds and remaining spring onion and enjoy!
6. Step 6 — Feed A Crowd
   Rinsing the noodles helps to prevent them sticking together by removing some of the starch. To stop them clumping after rinsing, lightly drizzle the noodles with oil and toss to coat, if desired.

Allergens

Eier, Sojabohnen, Gluten, Wheat, Sesamsamen, Sulfit