Pork Medallion Chilli Ramen

This is just as tasty without the chilli if you prefer things less spicy.

Course: Main Skill level: easy Serves: 2

2 pork loin medallions 125 g (4½ oz) beansprouts 1 lt (1¾ pt) hot vegetable stock 2 tsp hot chilli sauce, or to taste 2.5 cm (1 in) piece root ginger, peeled and cut into thin matchsticks 1 clove garlic, crushed Spray oil 1 tbs teriyaki sauce 125 g (4½ oz) shiitake mushrooms or chestnut mushrooms, sliced 200 g (7 oz) pak choi, sliced, or spinach 1 carrot, sliced into thin strips 90 g (3¼ oz) flat rice noodles To Serve (optional): 2 thinly sliced spring onions; sliced red chilli; fresh coriander; 2 wedges lime.

1 Pre-heat the oven to 180 deg. C., 350 deg. F., Gas Mark 4.

2 Place the medallions on a board between two sheets of cling film. Using the base of a small saucepan or rolling pin, bash them all over until they’re 1 cm (½ in) thick.

3 Place the beansprouts in a sieve and pour over boiling water, refresh under cold water and leave to one side.

4 Add the stock to a large saucepan with the chilli sauce, ginger and garlic, bring to the boil and simmer for 5 minutes.

5 Meanwhile, heat a non-stick ovenproof pan for a couple of minutes until hot. Spray with a little oil, add the pork medallions to the pan and cook for 3 minutes on one side. Turn the medallions over, brush with the teriyaki sauce and place the pan in the oven to cook for a further 6 to 8 minutes or until the juices run clear.

6 Add the mushrooms, greens, carrot and noodles to the chilli broth and simmer for 4 to 5 minutes, until the noodles and vegetables are tender.

7 Slice the pork steaks thinly. Divide the noodles and vegetables between 2 bowls and ladle over the broth. Top each with the pork strips, beansprouts, plus the spring onions, chilli, coriander and lime wedge, if using. Serve immediately.