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Sriracha pork ramen
- Preparation and cooking time
- you can marinate the pork and chill up to 24 hours ahead
- More effort
- Serves 4
Inspired by miso soups from Japan, this speedy take on traditional ramen in pepped up with the chilli sauce sriracha
- 4 pork shoulder steaks, finely sliced.
- 1 1/2 tbsp vegetable oil
- 6 tbsp sriracha chilli sauce, plus extra to serve
- 28g pack of coriander, stalks finely chopped, leaves torn
- 4 garlic cloves, finely sliced
- 40g fresh root ginger, grated
- 1 bunch salad onions, finely sliced
- 326g can sweet corn in water, drained
- 2 sachets brown rice miso soup paste
- 500ml fresh chicken stock
- 2 nests medium dried egg noodles
- 4 eggs
- STEP 1In a large bowl, toss the sliced pork with 1/2 tbsp vegetable oil and 4 tbsp sriracha; you can marinate and chill up to 24 hours ahead, if you like. Heat a wok until smoking hot. Add the pork and stir~fry for 8-10 minute, until sticky and charred; transfer to a plate and cover with foil. Add a splash of water to the pan and scrape up the sticky bits from the base, before pouring over the pork.
- STEP 2heat the remaining 1 tbsp oil in the pan.Cook the coriander stalks,garlic,ginger and white part of the salad onions for 4-5 minutes,until golden, then stir in the sweetcorn, miso paste, stock, remaining 2 tbsp sriracha, and 1 litre water. Add the noodles and eggs,cover and bring to the boil; simmer for 6 minutes. Remove the eggs and cool under cold running water; peel and halve.
- STEP 3Divide the noodles between 4 bowls. Pour on the broth; top wit the eggs, pork, salad onion top and coriander leaves. Scatter with toasted sesame seeds, if liked.