- Serves4
- CourseMain meal
- Prepare10 mins
- Cook35 mins
- Total time45 mins
Ingredients
- 400g Waitrose Slow Cooked Pork Shoulder with Miso Maple Glaze
- 235g pack pak choi
- 2 large British Blacktail Free Range Eggs
- 250g itsu Ramen Noodles
- 2 x 500g Cooks' Ingredients Fresh Chicken Stock
- 190g jar Cooks' Ingredients Ramen Paste
- 1 tsp soy sauce (optional)
- 1 Essential lime, juice
- 4 salad onions, finely sliced
Method
Preheat the oven to 200°C, gas mark 6. Cook the pork according to pack instructions. Meanwhile, bring a large saucepan of salted water to the boil. Halve the pak choi lengthways and add to the pan; simmer for 3 minutes, then set aside on kitchen paper.
Simmer the eggs in the same water for 7 minutes, then scoop out and put in a bowl of cold water; once cool enough to handle, peel and halve. Meanwhile, bring another saucepan of salted water to the boil, then add the noodles and simmer for 4 minutes. Drain in a sieve and rinse thoroughly with cold water. Divide the noodles and pak choi among 4 large bowls.
When the pork is ready, shred the meat using 2 forks. Put the chicken stock, ramen paste and soy sauce (if using) into a clean saucepan, whisk together, bring to the boil, then add the lime juice. Pour the broth over the noodles. Top each bowl with shreddedpork, ½ an egg and a scattering of salad onions.
Cook’s tip
Angela chooses to marinate fresh pork shoulder in miso paste before roasting it for at least 90 mins. If you’d like to save on prep time, use our ready-to-cook Waitrose Slow Cooked Pork Shoulder with Miso Maple Glaze instead. She thinly slices the pork once cold, then adds chicken stock to the cooking sauce to make a rich ramen broth packed with umami flavour. She cooks the noodles in the broth and serves in warmed bowls.
And to drink...
Yering Station The Elms Pinot Noir, a silky-smooth red bursting with raspberry and cherry flavours that hails from the cooler climate of Victoria, Australia.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,001kJ/ 475kcals |
|---|---|
Fat | 12g |
Saturated Fat | 3.6g |
Carbohydrates | 54g |
Sugars | 6.4g |
Fibre | 5.7g |
Protein | 35g |
Salt | 2.9g |