Curry Ramen with Spicy Pork
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (1)

Curry Ramen with Spicy Pork

NUTRITION · PER SERVING35M COOK
CAL 44%·PRO 64%
CARBS 63G29% OF CAL
5G FIBER37G OTHER20G TOTAL SUGAR
FAT 56G58% OF CAL
30G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fragrant coconut curry ramen with spicy ground pork, soft-boiled egg, and fresh vegetables. Rich and warming with a Vietnamese-inspired flavor profile.

mainvietnamesebowlporkdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tbsp oil
  • 250 g (1/2 pound) minced pork (I use 10-12% fat)
  • 2 garlic cloves (peeled and minced )
  • 1 red or green Birds eye chillies (finely sliced)
  • 1 tsp lemongrass paste
  • 2 tbsp light brown sugar
  • 1 tsp fish sauce
  • 2 tsp dark soy sauce
  • 1 pinch white pepper
  • 1 pinch salt
  • 4 eggs (at room temperature)
  • 1/2 tablespoon oil
  • 1 teaspoon minced ginger
  • 1 teaspoon lemongrass paste
  • 4 tablespoons Thai red curry paste
  • 400 ml (14oz) can of coconut milk ((full-fat))
  • 960 ml (4 cups) chicken stock ((water plus 3-4 chicken stock cubes is fine))
  • 1 tablespoon fish sauce
  • 1 tablespoon light brown sugar
  • 1 tablespoon lime juice
  • 3 x 70 g (3 x 2½oz) packets instant noodles (noodles only)
  • 1/4 tsp salt
  • 2 Pak Choi ((about 200g/3.5oz) washed and trimmed)
  • 5 spring onions (scallions) (chopped )
  • red onion slices (fresh or pickled*see note)
  • 1 teaspoon black and white sesame seeds
  • 1 pinch of chilli flakes (red pepper flakes)
PREP
10M
SODIUM
2609MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.