Easy Ramen with Sweet Potato Noodles
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
In a large saucepan combine chicken stock, ginger, spring onions, chilli, garlic, coriander stalks and mushrooms.
Bring stock to the boil, reduce heat and simmer 30 minutes to allow flavours to infuse.
Drain, discarding everything except the mushrooms and reserve the broth.
Spray pork belly strips with Bertolli Organic Extra Virgin Olive Oil Spray
and fry over high heat until golden.
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.
Sprinkle with sliced spring onions to serve.