Roast pork ramen

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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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• ellelizlondon

  26 September 2010

  ellelizlondon rated and commented on this recipe

  

  we love this recipe. I make it about once a month and it is a perfect quick meal for after work.

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• siobainmoore

  28 February 2011

  siobainmoore commented on this recipe

  made this tonight and went down a treat !! i did not add chilli flakes though as was hot enough for me

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• alexandriaem

  18 August 2011

  alexandriaem commented on this recipe

  Just a perfect dinner. I didn't have any 5 spice so substituted a mix of cloves, cinnamon and fennel. It was a close enough match and tasted really good. Also added thinly sliced carrots and courgette, instead of pak choi. Again worked well. Will be making this again.

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• katieH

  22 October 2011

  katieH rated this recipe

  

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• gill

  01 May 2012

  gill rated and commented on this recipe

  

  Really good. Simple to do and very tasty. Love pak choi.Good midweek meal.Will do again.

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• Tricia

  15 September 2012

  Tricia rated and commented on this recipe

  

  The marinade is lovely. We have also used it for chicken and it was fab. I did add in some soy sauce and fish sauce to the liquid, along with a chilli and as it was initially a little bland. Will definitely make it again.

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• Cindy2709

  07 October 2012

  Cindy2709 rated and commented on this recipe

  

  Great recipe. The pork was very tender and the marinade gave it a fantastic flavour. I added homemade Tamago to the Ramen. Will definitely make this again.

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• sarahdawn

  18 February 2013

  sarahdawn rated and commented on this recipe

  

  Made this for the first time tonight for my husband and two sons - thumbs up all around. Left the chilli, garlic and ginger in the finished dish. Added baby sweet corm for extra crunch. 10/10

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• elisabethnewel

  21 March 2013

  elisabethnewel rated and commented on this recipe

  

  This was Good but far too fiery. Think the chilli needs to be halved!

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• VickyC

  01 April 2013

  VickyC rated and commented on this recipe

  

  Really liked this and so easy to make. I used broccoli and shredded cabbage as I couldn't get any pak choi. I also added some chilli flakes to the broth as the fresh chillies I had in weren't very hot and I like a bit of spice. As others have said, I'd imagine the dish would work with chicken too.

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• VickyC

  01 April 2013

  VickyC commented on this recipe

  Meant to give 5 stars!

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 40 minutes

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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