Chilli Garlic Oil Ramen
Level up your instant ramen with this boujee ramen! It's comforting, spicy and flavour-packed, the perfect quick dinner or late-night treat when you want something extra without the effort.
25 mins
Easy
1
What you’ll need
INGREDIENTS
- 1 SunPork pork belly rasher, sliced into 2cm pieces
- 1 egg
- 3 garlic cloves, minced
- 1 spring onion, sliced
- 1 Tbsp. light soy sauce
- 1 tsp. dark soy sauce
- 1 Tbsp. sesame oil
- 1 Tbsp. peanut butter
- 1 Tbsp. sesame seeds
- 1 tsp. sugar
- 1 pack instant ramen (Jin Spicy Ramen preferred)
- 3 Tbsp. vegetable oil
- 1 bunch pak choy, chopped
- Crispy chilli oil, to serve (optional)
How to make it
- Bring a small pot of water to the boil and cook the egg for 6–8 mins (6 mins for runny yolk, 8 mins for firm). Transfer to an ice bath and set aside. Keep the pot of water for the noodles.
- In a small bowl, combine garlic, spring onion, light soy sauce, dark soy sauce, sesame oil, peanut butter, sesame seeds, sugar and the seasoning packet from the ramen (to taste).
- Heat the vegetable oil in a small saucepan over med-high heat for 5–8 mins, until hot and just beginning to smoke. Carefully pour the hot oil over the sauce base and stir until smooth.
- Heat a frypan over med heat and cook the pork belly for about 5 mins, until lightly browned on all sides and cooked through. Set aside.
- Bring the reserved pot of water back to the boil. Add the pak choy and blanch for 2 mins, then remove and set aside. Add the noodles and dried vegetable packet and cook for 3 mins, then drain.
- Pour the sauce into a serving bowl, add the cooked noodles and mix until well coated. Stir through the pork. Top with pak choy, then peel and halve the egg and place on top.
- Garnish with extra spring onion, crispy chilli oil and sesame seeds.
