Slow-Cooked Pork Ramen-Style Noodle Soup
with Soft Boiled Egg
Do you love ramen as much as we do? How could you not - tender pork and noodles swimming around together in a hot, savoury broth and topped with a perfectly jammy egg. This one’s super easy to make as well, the meat gets the rich flavour in your slow cooker, you just need to quickly boil the eggs and noodles for a feast in a bowl!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
2 clove
garlic
1 packet
Pork Scotch Fillet
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 sachet
Chicken-Style Stock Powder
1 packet
Egg Noodles
(Contains Gluten(Wheat), Egg; )
1 packet
Asian Greens
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
3 cup
water
2
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice carrot into rounds. Finely chop garlic. Cut pork scotch fillet into 3cm chunks and season generously with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook pork until browned on all sides, 3-4 minutes.
• Reduce heat to medium, add garlic, sweet soy seasoning and ginger paste, and cook until fragrant, 1 minute. • Add teriyaki sauce, carrot, chicken-style stock powder, the soy sauce and water, and stir to combine. Transfer to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, stirring each hour, until pork falls apart, 4 hours.
TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until pork is tender, 90 minutes.
• When the pork has 20 minutes remaining, boil the kettle. Half-fill a medium saucepan with boiling water. • Cook the eggs in boiling water, over high heat, until soft-boiled, 7 minutes. Using tongs, remove eggs from saucepan and cool in cold water. Peel and halve.
• When the eggs are done, return saucepan to high heat and bring back to the boil. Cook egg noodles, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and divide between serving bowls.
• Meanwhile, roughly chop Asian greens. • When the pork has 5 minutes remaining, add Asian greens to slow cooker. Stir until wilted.
• Pour slow cooked pork ramen over egg noodles. • Top with soft boiled eggs to serve. Enjoy!