Quick pork ramen

Name: Quick pork ramen
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 450 g slow cooked pork belly with crackling; 4 eggs; 90 g pack baby pak choi, trimmed and halved; 200 g pack udon noodles; 190 g jars Cooks' Ingredients Ramen Paste; 150 g pack shiitake mushrooms; 1 tsp soy sauce (optional); 4 Essential Salad Onions, thinly sliced; 1 tbsp chiu chow chilli oil (optional)

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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Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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Ingredients

450g slow cooked pork belly with crackling
4 eggs
90g pack baby pak choi, trimmed and halved
200g pack udon noodles
2 x 190g jars Cooks' Ingredients Ramen Paste
150g pack shiitake mushrooms
1 tsp soy sauce (optional)
4 Essential Salad Onions, thinly sliced
1 tbsp chiu chow chilli oil (optional)

Method

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.