Ingredients
- 125 ml (1/2 cup) sliced shiitake mushrooms
- 1 red bell pepper, cut into thin strips
- 2 green onions, thinly sliced
- 1 package (450 g) duBreton organic ground pork
- 2 liters (8 cups) chicken broth
- 350 g ramen noodles
- 30 ml (2 tbsp.) hoisin sauce
- 15 ml (1 tbsp.) soy sauce
- 4 eggs
- 250 ml (1 cup) mini Bok Choy, halved
- 2 carrots, peeled and cut into ribbons
- 15 ml (1 tbsp.) vegetable oil
- 30 ml (2 tbsp.) fresh coriander, coarsely chopped
Preparations
- In a large saucepan, heat the oil over medium-high heat and cook the meat with a wooden spoon for about 5 minutes, or until golden brown until golden brown.
- Place the mushrooms in the pan and cook for 3-4 minutes.
- Add the hoisin sauce and soy sauce and cook for a further 5 minutes.
- Pour in the stock and bring to the boil.
- Meanwhile, in another saucepan, cook the eggs in boiling water for 6 minutes and cool in a bowl of water with ice. Once the eggs have cooled, shell and set aside.
- Add the noodles to the saucepan with the meat and cook for a further 6 minutes, stirring a few times.
- Divide the mini bok choy, carrot ribbons, halved eggs, bell pepper strips and sliced green onions among four bowls.
- Divide the noodles and broth with the meat over the vegetables in the bowls.
- Garnish with coarsely chopped fresh coriander.
