EASY RAMEN

Easy pork ramen Serves 4

450g pork tenderloin Salt and black pepper 2 tbsp sesame oil 6 garlic cloves, crushed 1 x 4cm piece of ginger, peeled and grated 2 tbsp soy sauce 4 tbsp rice wine vinegar 1.2l chicken or vegetable stock 4 eggs 4 nests of dried egg noodles Sriracha hot sauce To serve: Spring onions, sliced Sesame seeds Fresh coriander, chopped (optional) Red chillies, sliced (optional) 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Season the pork with salt and black pepper. Bake for 25 minutes or until completely cooked throughout. Transfer to a chopping board and tent loosely with foil. Allow to rest for 10 minutes, then slice.

2 Heat the sesame oil in a large pot over a medium heat. Add the garlic and ginger and cook for 2-3 minutes until fragrant.

3 Stir in the soy sauce and rice wine vinegar and cook for one more minute. Add the stock, bring to a simmer and cook for five minutes.

4 Meanwhile, place the eggs into a small pot of cold water and place over a high heat. Once it has reached a rolling boil, remove the pot from the heat. Cover with a lid and leave the eggs in the hot water for five minutes.

5 Remove the eggs from the pot and place in a bowl of iced water for five minutes so that they stop cooking. Carefully peel the eggs and slice in half lengthwise. Set aside.

6 Add the noodles to the stock mixture and cook for 2-3 minutes or according to package instructions. Add the hot sauce to taste.

7 Divide the broth between four large bowls. Add the noodles and sliced pork. Top each bowl with an egg, sliced spring onions, a sprinkle of sesame seeds and some coriander and chilli slices if desired. Serve immediately with lime wedges for squeezing over.