Waitrose and Partners
Sticky pork ramen

Sticky pork ramen

Noodles cooked in flavourful Dashi, topped with succulent roasted pork and spring greens.

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 400g Waitrose Slow cooked pork shoulder with a date and five spice sauce
  • 500ml Cook's Ingredients Dashi
  • 25g fresh ginger, peeled and shredded
  • 300g fresh Waitrose Egg Noodles
  • 90g Waitrose Baby Pak Choi, each halved lengthways
  • 1 bunch salad onions, shredded
  • ½ tsp Waitrose Chilli Infused Olive Oil, or Lee Kum Kee Chiu Chow Chilli Oil, to serve


  1. Preheat the oven to 200°C, gas mark 6 and roast the pork in its foil tray for 20 minutes. Meanwhile put the dashi stock into a large saucepan with the ginger, bring to a simmer for 5 minutes.

  2. Pour the pork cooking liquor into the dashi, then spread the sticky sauce sachet over the meat and roast for 5 minutes. Meanwhile, add the noodles to the dashi and lay the pak choi on top, cut sides up. Cover the pan and simmer for 3 minutes, until the pak choi is just tender.

  3. Slice the pork thickly and keep any sauce. Put the noodles, pak choi and broth into large bowls, top with the pork, sauce and a mound of salad onions. Drizzle with a little chilli oil to taste and serve; toss to mix and add more chilli oil if you like your ramen really spicy.


Typical values per serving when made using specific products in recipe


3,128kJ/ 745kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating