Easy Pork Ramen Bowl
Prep Time: 35 minutes
227 grams pork loin medallions (or pork loin steaks, trimmed of fat)
0.95 liters no-salt-added vegetable stock
2 tsp. hot chili sauce (or to taste)
1 tsp. vegetable oil
1 Tbsp. teriyaki sauce
85 grams shiitake (or chestnut mushrooms, sliced)
105 grams baby bok choy (or other Chinese greens, sliced)
1 red pepper (deseeded and sliced)
113 grams ramen noodles (dried, plain without spice packets)
55 grams matchstick carrots
1 red chili (deseeded and sliced)
4 fresh cilantro (springs)
1 lime (cut into wedges, for garnish, optional)
1. Add the stock to a large saucepan with the chili sauce and bring to a boil. Turn down the heat and simmer for 2 minutes. Meanwhile, heat the oil in a non-stick frying pan, add the pork and cook for 7 minutes, turning once.
2. Add the teriyaki sauce and 3 tablespoons of water to the pan with the pork. Cook pork for a further 2 minutes or until the juices run clear. Add the mushrooms, bok choy, pepper, noodles, and carrots to the chili broth. Cover and simmer for 4 minutes until the noodles and vegetables are tender.
3. Slice the pork thinly. Divide the noodles and vegetables between 2 bowls and ladle over the broth. Top each with the pork strips, chili and lime. Serve immediately.
Courtesy of the National Pork Board, Des Moines, Iowa.