Speedy Ramen
A quick and nourishing bowl of instant noodles elevated with Korean Pulled Pork or just veggies and a boiled egg.
2
Servings
10
Prep (min)
15
Cook (min)
easy
Difficulty
Ingredients
-
instant noodles
–
2.0
packs
-
Eggs
–
4.0
-
chicken stock cubes
–
2.0
-
Water
–
700.0
ml
-
Garlic
–
2.0
cloves
-
sriracha sauce
–
2.0
tablespoons
-
Soy Sauce
–
2.0
tablespoons
-
Mayonnaise
–
2.0
tablespoons
-
pak choi
–
2.0
-
Frozen peas
–
100.0
g
-
scallions
-
chilli oil
-
Korean pulled pork
–
2.0
small servings
Instructions
-
1
Pour the water into a large saucepan and add the garlic and chicken stock. Bring it to the boil and add two eggs. Cook for 6-7 minutes. Remove the eggs from the saucepan and place them into a bowl of cold water.
-
2
Add the instant noodles to the stock pot and allow to cook. After a minute add the pak choi and peas, cook until the noodles are al dente and the veg is wilted.
-
3
Meanwhile peel your eggs and reheat your pulled pork in the microwave.
-
4
Add the remaining eggs along with the mayonnaise, sriracha and soy to a large bowl. Pour a little of the hot broth over the mix and whisk vigorously.
-
5
Keep the saucepan off the heat and pour the mix to the saucepan. Serve the ramen right away in large bowls topped with scallions, pork and those jammy eggs.
Nutrition
Per serving