Roast Pork Ramen Noodle Soup
SERVES 4 PREP 10 minutes COOK
15 minutes NUTRITION 1922kJ; 7g fat (2g sat); 39g protein; 56g carbohydrate; 6g fibre a serve COST $3.50 a serve
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon Chinese five-spice powder ½ teaspoon dried chilli flakes 500g pork scotch fillet steak
1.5 litres (6 cups) boiling water
3 large salt-reduced chicken
2 cloves garlic, bruised
5cm piece ginger, thinly sliced
2 small fresh red chillies, sliced 1 bunch baby pak choy,
270g packet ramen noodles
1 Preheat oven to 220ºC/200ºC fan-forced. Whisk hoisin sauce, sesame oil, five-spice and chilli flakes in a shallow bowl. Add pork steak; turn to coat. Transfer pork to an ovenproof baking dish. Bake, turning halfway, for 15 minutes or until cooked. Remove from oven. Cover with foil. Rest for 5 minutes. Slice.
2 Meanwhile, combine the boiling water, crumbled stock cubes, garlic, ginger and half of the chilli in a large saucepan over moderately high heat. Bring to the boil. Reduce heat; simmer for 5 minutes. Strain stock through a fine sieve. Return to pan.
3 Add pak choy and noodles to stock; simmer for 3 minutes or until pak choy wilts and noodles are tender. Divide equal amounts of noodles and pak choy into serving bowls. Ladle over hot stock. Top with pork and remaining chilli.
DIY IDEA Use chicken instead of pork