Servings: 2
Ingredients
- 8 oz pork loin medallions or pork loin steaks, trimmed of fat
- 4 cups no-salt-added vegetable stock
- 2 tsp hot chili sauce or to taste
- 1 tsp vegetable oil
- 1 tbsp teriyaki sauce
- 1 cup shittake or chestnut mushrooms, sliced
- 1 1/2 cups baby bok choy or other Chinese greens, sliced
- 1 red pepper deseeded and sliced
- 4 oz ramen noodles dried, plain without spice packets
- 1/2 cup matchstick carrots
- 1 red chili deseeded and sliced
- 4 fresh cilantro springs
- 1 lime cut into wedges, for garnish, optional
Instructions
- 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.
- 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.
- 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.
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