Prep
10 minCook
30 minReady In
40 minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 1/2 kilo thin sliced pork belly | |
| 230g black rice noodles (or Japanese ramen noodles) | |
| 1 tbsp canola oil | |
| 2 cloves garlic, minced | |
| 1/2 tsp black pepper | |
| 1 box Ready to Use Pork Ramen Broth (Woolies or Coles) | |
| 1 tbsp minced fresh ginger | |
| 1 tbsp low sodium soy sauce | |
| 2 green onion, thinly sliced |
Forget take out! Homecooked pork ramen is an easy Asian-inspired weeknight dinner idea. Thinly sliced, perfectly cooked, juicy pork slices with black rice noodles.
| 1. | In a small bowl, combine oil, garlic, salt and pepper. Place thin slices of pork belly in a pan cover with garlic mixture. |
| 2. | Pan-seared pork belly to get that light charred colour (don't overcooked). Remove from pan and set aside. |
| 3. | Bring a pot of water to a simmer. Add eggs and cook for 6 minutes. Adjust heat to keep a consistent temperature going. Remove eggs from water and run under cold water until cool. Peel and slice soft boiled eggs in half. Set aside. |
| 4. | Pour broth into a large saucepan over medium high heat. Add ginger and soy sauce; bring to a boil. Add black rice noodles and simmer for 2 minutes, stirring often, or until noodles are al dente. |
| 5. | For take out lunch, separate cooked noodles from broth. |
| 6. | Divide evenly into bowls. Top with pork slices, egg cut in half. Serve garnished with reserved sliced green onion. |
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