crispy pork ramen
with chilli and garlic oil
- 1 tablespoon vegetable oil
- 1 tablespoon finely grated ginger
- 400g pork mince
- ¼ cup (60ml) soy sauce
- 2 tablespoons mirin (Japanese rice wine)
- 460g dried udon noodles
- 1 x quantity hot ramen stock (recipe in link)
- ¼ cup (5g) dried arame (dried seaweed), soaked in water+
- micro (baby) purple shiso, to serve
- tea eggs++, to serve (recipe in link)
chilli and garlic oil
- 2 tablespoons vegetable oil
- 10 cloves garlic, crushed
- 6 dried chillies, chopped
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons sesame oil
- 1 teaspoon sea salt flakes
- 1 small red chilli, sliced
- To make the chilli and garlic oil, place the vegetable oil, garlic and dried chilli in a small non-stick frying pan over medium heat and cook for 4 minutes or until golden.
- Transfer to a bowl and add the sesame seeds, sesame oil, salt and chilli. Using a hand-held stick blender, blend until finely chopped and set aside.
- Heat the vegetable oil in a large non-stick frying pan over high heat. Add the ginger and pork and cook, breaking up any lumps with a wooden spoon,for 4 minutes. Add the soy sauce, mirin and 1 tablespoon of the chilli and garlic oil and cook, stirring, for a further 4 minutes or until crisp. Set aside and keep warm.
- Cook the noodles in a large saucepan of boiling water for 4 minutes. Drain and refresh under cold water. Divide the noodles between serving bowls and ladle over the hot stock.
- Top with the pork, remaining chilli and garlic oil, seaweed, shiso and tea eggs to serve. Serves 4.
+ We used dried arame, a type of sea kelp. To rehydrate, place in a bowl of cold water and set aside for 5 minutes. Drain before using.
++ We’ve used tea eggs, but you can also use regular soft-boiled eggs.
© DONNA HAY GROUP
