How to Make Hot & Spicy Ramen

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Pork belly		200g
Cabbage		1/4
Carrot		1/2
Beansprouts		200g
Spring onions		2
Vegetable oil		1 tbsp
Chinese chilli bean sauce (Tobanjan)		2 tbsp
Miso paste		2.5 tbsp
Soy sauce		1 tbsp
Sugar		1 tbsp
ChIcken stock		800ml
Ramen noodles (or egg noodles)		for 2 people

Method

Prep

10min

Cook

10min

Boil the pork belly for 5 minutes, wash with water then cut to 3 thin slices.

Roughly chop the cabbage, cut the carrots into thin slices and wash the beansprouts.

Put the oil in a deep pan and heat on high. Fry the pork belly from Step 1. Almost immediately add the chilli bean sauce, miso paste, soy sauce and sugar. Mix and stir fry together.

When the meat has absorbed the seasonings, add the cabbage and carrots and fry for 3 minutes. Pour in the chicken stock and simmer for 2 minutes. Boil the ramen noodles separately during this time.

Add the beansprouts just before turning the heat off and cook on residual heat.

Put the cooked ramen noodles in a bowl and pour over Step 5. Garnish with the finely chopped spring onions.

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