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China don't have any qualms about slurping noodles noisally. So follow their lead - we believe this really is worth making noise about.
Ingredients
- 4 x 150g pork loin medallions
- 2 tbsp . char siu sauce (Chinese barbecue sauce - see notes)
- 2 tbsp . peanut oil
- 1/2 bunch spring onion, pale part thinly sliced, dark eco-friendly part shredded
- 2 garlic clove cloves, finely chopped
- 2cm piece ginger root, finely chopped
- 1L (4 cups) chicken stock
- 2 tbsp . soy sauce
- 2 tbsp . fish sauce
- 180g ramen noodles
- 2 baby bok choy, quartered lengthways
- 1 lengthy red chilli (optional), thinly sliced
Method
Brush the pork with char siu sauce and hang aside to marinate not less than fifteen minutes.
Meanwhile, heat 1 tbsp . peanut oil inside a large saucepan over medium heat. Add some sliced spring onion, garlic clove and ginger root, then prepare for just two-3 minutes until aromatic.
Add some stock, soy and fish sauces, and three cups (750ml) water. Provide a simmer, adding the noodles and bok choy. Prepare for any further 3-4 minutes until tender. Remove from heat. Cover and warm.
Heat remaining 1 tbsp . peanut oil inside a frypan over high temperature. Add pork and prepare for several-4 minutes both sides until caramelised and cooked through. Remove from pan and rest for just two minutes, then thinly slice.
Divide soup among bowls, top with pork, then garnish with shredded spring onion and chilli, if using.