2 garlic cloves grated
Thumb sized piece fresh ginger grated
125g shitake Mushrooms cut in half
1.5 litres Of Chicken Stock
1 tbsp Fish Sauce
1 tbsp Soy Sauce
1/4 tsp Chinese 5 spice
Pinch of chilli flakes
2 packages Instant Ramen Noodles
4 Spring onions. The white part Sliced and the green kept to one side for topping.
2 sliced pak Choi sliced lengthways
400g pork fillet
2 tbsp Mirin
4 tbsp dark soy sauce
toasted sesame seeds
1 carrot cut into match sticks
The green of the spring onions
Boil your eggs to your liking and cool. Pop them in a freezer bag along with the soy & Mirin and leave to marinade for at least 2 hours or pop in the fridge overnight.
Slice your pork fillet into 2cm slices
Preheat a griddle pan and griddle your fillet for 3-4 minutes each side until cooked. Cover with foil and put to one side.
Pop a large saucepan on medium heat with a drizzle of olive oil add your ginger & garlic, cook for about 30 seconds until nice and aromatic. Add your mushrooms and spring onion whites and cook until soft. Add your 5 spice and chilli and give it a nice stir.
Add your stock, soy sauce and fish sauce.
Bring to a boil, then reduce the heat and simmer for 5 minutes or so, add your noodles and sliced pak Choi.
Cook for 4 minutes.
Divide your ramen into 2 bowls, top with sliced pork, the spring onion greens, your egg cut in half, matchstick carrots and sesame seeds.