Ingredients
Scale
Noodles & Pork:
- 2 packets ramen noodles
- 300 g (0.66 lb) pork belly, thinly sliced
- 1 tbsp oil
Spicy Broth:
- 1 tbsp chilli bean sauce
- 1 tbsp chilli oil
- 2 tbsp chilli powder, plus extra for garnish
- 4 garlic cloves, finely diced
- 500 ml (17 oz) pork bone broth
- 1 tbsp white vinegar
- 1 tbsp oyster sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp potato starch slurry (1 tbsp potato starch mixed with 1 tbsp water)
- 1 tbsp sugar
- 2 eggs, whisked
To Serve:
- 1 raw egg yolk (optional)
- 2 green spring onions, finely sliced
Instructions
- Bring a pot of water to the boil, cook the ramen noodles according to the packet, then drain well and divide between two serving bowls.
- Heat a wok over medium-high heat with the oil. Add the pork belly in a single layer and cook until caramelised and crispy on both sides, then lay it over the noodles.
- In the same wok, add the chilli bean sauce, chilli oil, chilli powder and garlic and stir until fragrant.
- Pour in the pork bone broth and bring to a gentle simmer. Stir in the white vinegar, oyster sauce and dark soy sauce.
- Add the potato starch slurry and stir until the broth thickens slightly, then stir in the sugar. Slowly pour in the whisked egg while stirring to create silky egg ribbons.
- Pour the hot broth over the noodles and pork. Top with a raw egg yolk if using, garnish with extra chilli powder, chilli oil and spring onions, and mix everything before eating.
Notes
Use a good pork bone broth or a rich chicken stock as the base – it carries all the chilli and savoury notes. Adjust the chilli powder and chilli oil up or down to set your own heat level. Pour the whisked egg in slowly in a thin stream while stirring for the silkiest ribbons.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl