When you’re craving comfort food, a bowl of steaming hot broth filled with veg, noodles and pork belly is always the right answer. No time to simmer the stock for hours? This is on the table in less than 45 minutes. If you’re not a fan of pork, tofu, chicken or cooked prawns works just as well.
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Cook the pork belly according to pack instructions. Meanwhile, bring a pan of water to the boil, gently lower in the eggs and cook for 7 minutes. Transfer to a bowl of ice-cold water, then, when cool enough to handle, peel the eggs and chill until ready to serve.
When the pork is cooked, bring a large pan of water to the boil and cook the pak choi for 2 minutes, then lift out with a slotted spoon and set aside. Cook the noodles in the same pan according to pack instructions, then drain and rinse with cold water. Meanwhile, in a separate pan, bring 1 litre of water to the boil. Stir in the ramen paste, mushrooms and either a dash of soy sauce or a pinch of salt. Simmer for 2 minutes, then divide the broth and mushrooms between 4 warm bowls.
Slice the pork belly and gently break up the crackling. Add the cooked noodles to the bowls, then top with slices of the pork belly and the pak choi. Halve the eggs and add them to the bowls. Scatter over the salad onions and pieces of crackling, then drizzle over a little chilli oil, if liked. Serve straight away.
Typical values per serving when made using specific products in recipe
Energy | 2,752kJ/ 658kcals |
|---|---|
Fat | 32g |
Saturated Fat | 11g |
Carbohydrates | 49g |
Sugars | 4.4g |
Fibre | 3.2g |
Protein | 41g |
Salt | 4.8g |
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