Serves 2

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 eggs

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.