Roast pork ramen

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 220C/fan 200C/gas 7. To make the marinade mix 1 tsp sesame oil with the rest of the marinade, ingredients and roll the pork in it. Leave for 10 minutes then roast for 25 minutes, basting halfway through.
2. Meanwhile put the stock, garlic, ginger and split chilli in a pan and simmer gently for 5 minutes then strain out all the bits. Simmer the pak choy in the soup stock until tender.
3. Blanch the noodles, drain and divide between two bowls. Add the pak choy and pour over the stock. Slice the pork and divide between the bowls. Finish with sliced chillies if you like.

Per serving

551 kcalories, protein 43.3g, carbohydrate 56g, fat 18.7 g, saturated fat 4g, fibre 3.4g, salt 4.35 g

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• rozmorgan

  14 October 2009

  rozmorgan rated and commented on this recipe

  

  This was just perfect! Both my boyfriend and I loved it and it was just as good as going out to a restaurant. Perfect!

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• Patou

  18 November 2009

  Patou rated and commented on this recipe

  

  This was too fiery and salty. Next time, I will leave out the chilli and halve the quantity of chinese five spice.

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Ingredients

• 300g piece pork fillet
• 750ml chicken stock
• 1 garlic clove , bruised
• large chunk root ginger , sliced
• 2 red chilli , 1 split, 1 sliced
• 2 pak choi , quartered
• 250g pack ready-to-use ramen noodles (from Waitrose) or cook 125g thread egg noodles

MARINADE

• sesame oil
• 3 tbsp hoisin sauce
• 1 tsp Chinese five-spice powder
• a pinch chilli flakes

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Serves 2

Preparation and cooking times

Ingredients

• 300g piece pork fillet
• 750ml chicken stock
• 1 garlic clove , bruised
• large chunk root ginger , sliced
• 2 red chilli , 1 split, 1 sliced
• 2 pak choi , quartered
• 250g pack ready-to-use ramen noodles (from Waitrose) or cook 125g thread egg noodles

MARINADE

• sesame oil
• 3 tbsp hoisin sauce
• 1 tsp Chinese five-spice powder
• a pinch chilli flakes

Per serving

551 kcalories, protein 43.3g, carbohydrate 56g, fat 18.7 g, saturated fat 4g, fibre 3.4g, salt 4.35 g

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