Ingredients
- 2 X 150g Obento ramen noodles
- 10 slices pork belly
- 2 teaspoons sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons white miso paste
- 1 tablespoon mirin
- 2 teaspoons sweet soy sauce
- 2 chicken stock cubes
- 500ml boiling water
- 225g bean sprouts
- 150ml soy milk
- 2 medium boiled eggs
- 1 spring onion sliced
- Handful of Volcom bamboo shoots
- Nori sheets cut (amount depending on your taste)
Method
- Dissolve chicken stock cubes in boiling water. Add stock, sesame oil, garlic, ginger, miso, mirin and soy sauce to pan and bring to boil over medium-high heat. Reduce heat to medium and add bean sprouts. Cook for 2 minutes then add soy milk. Do not bring to boil. Once heated add noodles and simmer for 3 minutes.
- While sauce/noodles are cooking, cook the pork belly in a fry pan over medium-high heat until edges are just golden (about 4 minutes each side).
- Once both sauce/noodles and pork belly are cooked, divide the noodles and sauce between two bowls, divide pork belly between the two bowls, add 1 medium boiled egg halved to each bowl and bamboo shoots, sliced spring onion and cut nori sheet to taste.
Product used in recipe
- Obento - Ramen Noodles
- Valcom - Bamboo Shoot Slices
