1 pork fillet (I’d give you a weight but I threw away the package. Mine was about 6″)
1 tbsp chilli flakes
1 tbsp sesame seeds
1 tsp mixed spices
1 litre chicken stock*
1 clove garlic, bruised (press down on it with the flat of your knife)
1 chilli, cut in half
1″ chunk ginger root, cut into smaller chunks
3 pak choi
2 packets instant miso (Mine has tofu in it too)
5 tbsp soy sauce
2 bundles of ramen noodles if you can find them or 2 nests of egg noodles if you can’t
1 carrot cut into matchsticks or julienned
1/2 can bamboo shoots (select the best looking ones)
2 hard boiled eggs
– Heat the oven to Gas mark 7.
– Drizzle sesame oil oven the base of an oven proof dish then put in the chilli flakes mixed spices and sesame seeds.
– Roll the pork fillet in this until it is coated all over.
– Leave it to stand for about 10 minutes to absorb the flavours and then roast it for 25 minutes.
– Let the meat stand for 10 minutes then slice into thin slices.
– Take the chicken stock and add the garlic, chilli and ginger. Bring to the boil in a large pan for 5 minutes.
– Fish out the bits so you’re left with a clear stock.
– Slice the pak choi into quarters and cook in the stock for 7 minutes. Drain and put 3 quarters in each bowl.
– Add the instant miso and soy sauce to the stock. Stir until it’s combined.
– Cook the noodles as per the packet instructions then divide equally between the bowls.
– Divide the carrots, bamboo shoots, half a boiled egg** and sliced pork between the bowls.
– Arrange everything nicely then ladle the stock over the top.
– Serve with a dash of chilli oil.
* See next post for how to make chicken stock from scratch.
** Obviously you see no hard boiled egg in that photo. That is because they are still sitting in the fridge. I forgot them, oops!