Tingly Korean pork noodle ramyeon

Tingly Korean pork noodle ramyeon

4.1 21 ratings

Prep. 10 min

Total 50 min

4 portions

Ingredients

Tingly broth base

Korean chilli paste (gochujang) (see Tip)
30 - 50 g
Japanese soy sauce
5 g
brown sugar
20 g
sesame oil plus extra to toss
20 g
tomato paste
25 g
peanut butter
60 g
ground paprika
½ tsp
gochujaru (Korean chilli flakes) to taste
1 - 2 tbsp
ground black pepper
¼ tsp
sea salt
¼ tsp

Tingly pork topper

garlic cloves
4
spring onion/green onion trimmed and cut into halves
1
piece fresh ginger peeled
3 cm
sesame oil
20 g
brown onions cut into quarters
200 g
Sichuan peppercorns
1 ½ tsp
pork mince broken into pieces
400 g
white miso paste
1 tbsp

Ramyeon broth

hot water
1200 g
Chicken stock paste (see Tip)
20 g
rice wine vinegar
10 g
Japanese soy sauce
10 g
eggs
4
coconut milk
400 g
dried ramen noodles
240 g
sesame oil to coat
spring onions/green onions finely sliced, to garnish
2
white sesame seeds to garnish
1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 2101.8 mg

Protein 39.9 g

Calories 4531.8 kJ / 1083.1 kcal

Fat 70.8 g

Fibre 5.6 g

Saturated Fat 31.8 g

Carbohydrates 63.4 g

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Also featured in

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Australia and New Zealand

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