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Ingredients
Scale
- 1 tbsp oil
- 250 g (1/2 pound) minced pork
- 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
- ½ tablespoon oil
- 2 garlic cloves peeled and minced
- 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
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar
- 1 tablespoon lime juice
- 3 x 70 g (3 x 2½oz) packets instant noodles
- ¼ tsp salt
- 2 pak choi (about 200g/3.5oz) washed and trimmed
- 5 spring onions (scallions) chopped
- red onion slices (fresh or pickled)
- 1 teaspoon black and white sesame seeds
- 1 pinch of chilli flakes
Instructions
- Boil the eggs in cold water, bring to a boil, and simmer for 6 minutes. Cool them in ice water for 5 minutes before peeling and slicing in half.
- In a large frying pan, heat oil and sauté minced pork for 5-6 minutes until browned, breaking up large pieces.
- Add garlic, chillies, and lemongrass paste, then stir in sugar and cook for another 4-5 minutes until the pork caramelizes.
- Stir in fish sauce, soy sauce, white pepper, and salt; cook for an additional minute before turning off the heat.
- For the ramen, heat oil in a saucepan and sauté garlic, ginger, and lemongrass for 30 seconds.
- Add curry paste, stir, and cook for 1 minute, then add coconut milk, stock, fish sauce, sugar, and lime juice. Gently simmer without boiling.
- Taste the sauce and adjust salt if necessary before adding noodles and pak choi; cook for 3 minutes, stirring occasionally.
- Turn off the heat and divide noodles into bowls, then ladle sauce over and add pak choi and spicy pork. Top with egg halves, spring onions, red onion, sesame seeds, and chilli flakes.
Notes
For easier peeling, tap the eggs on the work surface before boiling.
Feel free to adjust the spice level by using more or fewer chillies according to your preference.
Use fresh or pickled red onions based on your taste. Fresh can be added raw, while pickled gives a nice contrast.
- Prep Time: N/A
- Cook Time: N/A
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 8g
- Sodium: 1100mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 210mg