1 Riverview Farms Hot Roast Pork
2 free range eggs
2 130g Ramen packs (I used Shin spicy ramyun black label)
2 heaped tablespoons kewpie mayonnaise
2 heaped tablespoons peanut butter (I used crunchy)
1 bunch baby bok choy, washed, sliced in half lengthways
2 spring onions, finely sliced
chilli oil to serve (Optional)
- 1
Step 1. Place the eggs into a pot of boiling water and cook for 7 minutes. Drain the eggs and drop into a bowl of iced water to stop them cooking any further then set aside.
- 2
Step 2. While the eggs are cooking sprinkle the 2 soup base sachets from each pack into the base of a bowl (discarding the vegetable mix). Stir in the mayonnaise and peanut butter until you have a thick paste.
- 3
Step 3. Cook the noodles in a pot of boiling water for 3 minutes, gently breaking up as they cook. Add in the baby bok choy and cook for a further minute. Divide the noodles and greens into serving bowls, reserving the hot water. Pour a little of the hot water into the spice paste mixture to loosen then pour back into the pot and place over a medium heat and bring back u to a simmer.
- 4
Step 4. Slice the roast pork into thin rounds, reserving the crackling to one side. Slice the eggs in half then add the pork slices, eggs and crispy crackling into the noodle bowls. Pour over the hot broth then scatter with spring onions and Chilli oil before serving.
