Ramen with pork

4 persons – 25-35 minutes


900 ml of broth

300 g of Goodvalley pork loin

2 cloves of garlic

1 spoon of oil (e.g. rapeseed oil)

A small piece of ginger

60 ml of semi-sweet white wine

2 spoons of soy sauce

200 g of Chinese cabbage

200 g dry ramen noodles

2 eggs

1 parsley

1 teaspoon of ground chilli pepper

2 teaspoons of ground sweet paprika

Ground salt and pepper

Sesame seeds, for serving

Heat up the broth

Warm the broth in one pot, and boil water in another.

Heat the oil in a frying pan, and fry the finely chopped ginger and garlic until golden brown.

Preparing the meat

Add the pork loin cut into thin slices and fry for approx. 5 minutes. If necessary, remove the meat from the heat and drain off the excess fat.

In a bowl, mix the wine, soy sauce, sweet paprika and chilli pepper. The amount of pepper depends on how spicy you like your dishes. Pour the sauce over the meat and mix.

Cut the Chinese cabbage in half and put in boiling water for 30 seconds, then drain and submerge in cold water.

Boil pasta and eggs

Soft boil the eggs.

Cook pasta until al dente, stirring occasionally so that it does not stick together. Strain and put into bowls with a few leaves of Chinese cabbage. Then add the meat and pour the broth over everything.

Top with egg wedges and sprinkle the whole dish with chopped parsley and some sesame seeds.