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Easy Ramen with Sweet Potato Noodles

35' Easy 12345

Serves 4

1.5L Chicken Stock
30g Ginger, roughly chopped
4 Spring Onions, cut into 3cm lengths plus extra to serve
1 Red Chilli, halved
1 Garlic glove, bruised
½ Coriander bunch (stalks only, no leaves)
8 Shitake Mushrooms
Bertolli Organic Extra Virgin Olive Oil Spray
2 Tbsp Light Soy Sauce
300g Pork Belly Strips
2 x packets of plant-based noodles (we like Sweet Potato Noodles)
Lightly steamed baby Asian greens, to serve
2 soft-boiled eggs, halved to serve

METHOD

STEP 1

In a large saucepan combine chicken stock, ginger, spring onions, chilli, garlic, coriander stalks and mushrooms.

STEP 2

Bring stock to the boil, reduce heat and simmer 30 minutes to allow flavours to infuse.

STEP 3

Drain, discarding everything except the mushrooms and reserve the broth.

STEP 4

Spray pork belly strips with Bertolli Organic Extra Virgin Olive Oil Spray and fry over high heat until golden.

STEP 5

Cook noodles according to packet instructions, divide between 4 bowls. Pour the broth between bowls, arrange steamed greens, pork slices, egg halves and mushrooms between bowls.

STEP 6

Sprinkle with sliced spring onions to serve.

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