Ingredients
- 2 x 150g Obento Ramen Noodles
- 10 slices Pork belly
- 2 tsp Lee Kum Kee Sesame Oil
- 1 tbsp Garlic (minced)
- 1 tsp Ginger (minced)
- 2 tbsp White miso paste
- 1 tbsp Obento Mirin Seasoning
- 2 tsp Sweet soy sauce
- 2 Chicken stock cubes
- 500ml Boiling water
- 150ml Soy milk
- 2 Medium boiled eggs
- 1 Spring onion (sliced)
- 225g Bean sprouts
- Crispy Chilli Oil
Method
- Dissolve chicken stock cubes in boiling water. Add stock,sesame oil, garlic, ginger, miso, mirin and soy sauce to panand bring to boil over medium-high heat.
- Reduce heat to medium and add bean sprouts. Cook for2 minutes then add soy milk. Do not bring to boil. Onceheated add noodles and simmer for 3 minutes
- While sauce/noodles are cooking, cook the pork belly in afry pan over medium-high heat until edges are just golden(about 4 minutes each side).
- Once both sauce/noodles and pork belly are cooked, dividethe noodles and sauce between two bowls, divide pork bellybetween the two bowls, add 1 medium boiled egg halved toeach bowl and bamboo shoots, sliced spring onion and cutnori sheet to taste.
- Light sprinkle of crispy chilli oil for garnish
Product used in recipe
- OBENTO - OBENTO YAKI NORI FOR SUSHI
- HAKUBAKU - HAKUBAKU ORGANIC RAMEN NOODLE 270G
- OBENTO - OBENTO SAUCE - MIRIN SEASONING
