This ramen is spicy, creamy and full of flavour from the crispy pork mince. It’s topped with stir-fried veggies, fresh coriander, sesame seeds and a soft-boiled egg for the full ramen experience.
This Week
2 Dec - 8 Dec
Crispy Pork Mince Ramen with Stir-fried Leek and Bok Choy
- Under 30 minutes
- 4
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Meal Prep Guide
Prepare the bok choy (store in an airtight container in the fridge).
- Slice the bok choy lengthwise.
Make the sauce for the crispy pork (store in a small airtight container in the fridge).
Ingredients:
- 1 Tbsp tamari
- 2 Tbsp fish sauce
- 1 Tbsp coconut sugar
- 1 clove of garlic (crushed)
- 1 Tbsp ginger (grated)
- 1 lime (juice)
Method:
- Add all of the ingredients into a small airtight container.
Tips
Tips
- The key to delicious ramen is in the broth. We like to use good quality chicken stock or bone broth or make our own stock or bone broth.
Shortcuts
Vegetables
- You can swap out the bok choy for broccolini or broccoli.
- Swap out the leek for spring onion.
Protein
- Swap out the pork mince for chicken mince.
- For a vegetarian option, you can make tofu mince. Use a 300g block of extra firm tofu, pat dry and then crumble into a mince-like consistency. Cook it the same way you’d cook the pork mince in this recipe – however, reduce the fish sauce to 1 Tbsp and sugar to 2 tsp each.
Other
- Swap out the coconut milk for coconut cream for a richer broth.
- Swap out the ramen noodles for rice noodles.
Ingredients
Stir-fried veggies
- 1 leek (halved lengthwise and sliced)
- 1 bag bok choy (sliced lengthwise)
- Coconut oil
Ramen broth
- 400ml coconut milk
- 4 cups chicken stock or broth
- 1 cup water
- 1 red chilli (finely sliced)
- 2 Tbsp ginger (cut into thin matchsticks)
- 2 garlic cloves (crushed)
- 2 Tbsp tamari
- 170g ramen noodles
Crispy pork mince
- 500g pork mince
- 1 Tbsp tamari
- 2 Tbsp fish sauce
- 1 Tbsp coconut sugar
- 1 garlic clove (crushed)
- 1 Tbsp ginger (grated)
- 1 lime (juice)
- Coconut oil
To serve (optional)
- ½ cup coriander (finely chopped)
- 4 soft-boiled eggs
- Chilli oil
Method
- Get started by stir-frying the veggies. Heat a large frying pan over a medium heat with a little coconut oil. Add the leek and bok choy and stir-fry for 3-5 minutes until the veggies are cooked but still have a bite to them; set aside.
- In a large pot, add the coconut milk, stock, water, tamari, chilli, ginger and garlic. Bring to a boil before popping the lid on reducing it to a gentle simmer. Allow the broth to simmer away over a low heat while you prepare the pork mince.
- Add a little coconut oil to the same pan you cooked the veggies in over a medium-high heat. Once hot, add the pork mince and cook until it’s starting to look nice and crispy in places and there is no moisture left in the pan.
- Then add the garlic, ginger, fish sauce, tamari, lime juice and coconut sugar. Cook for a few more minutes until it’s nice and caramelised.
- Cook the noodles as per the packet instructions, once cooked rinse under cold water.
- If you’re serving the ramen with soft-boiled eggs prepare those now.
- Time to assemble your ramen. Add the noodles across four bowls, pour over the broth and then top with the stir-fried veggies, crispy pork mince, soft-boiled eggs, sesame seeds and fresh coriander.
Variations
Vegetables
- You can swap out the bok choy for broccolini or broccoli.
- Swap out the leek for spring onion.
Protein
- Swap out the pork mince for chicken mince.
- For a vegetarian option, you can make tofu mince. Use a 300g block of extra firm tofu, pat dry and then crumble into a mince-like consistency. Cook it the same way you’d cook the pork mince in this recipe – however, reduce the fish sauce to 1 Tbsp and sugar to 2 tsp each.
Other
- Swap out the coconut milk for coconut cream for a richer broth.
- Swap out the ramen noodles for rice noodles.
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