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
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.
