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Tingly Korean pork noodle ramyeon

Tingly Korean pork noodle ramyeon
4.0 14 avaliações
Preparação 10min
Total 50min
4 portions
Registe-se gratuitamente

Ingredientes

Tingly broth base
  • Korean chilli paste (gochujang) (see Tip)
    30 - 50 g
  • Japanese soy sauce
    5 g
  • brown sugar
    20 g
  • sesame oil plus extra to toss
    20 g
  • tomato paste
    25 g
  • peanut butter
    60 g
  • ground paprika
    ½ tsp
  • gochujaru (Korean chilli flakes) to taste
    1 - 2 tbsp
  • ground black pepper
    ¼ tsp
  • sea salt
    ¼ tsp
Tingly pork topper
  • garlic cloves
    4
  • spring onion/green onion trimmed and cut into halves
    1
  • piece fresh ginger peeled
    3 cm
  • sesame oil
    20 g
  • brown onions cut into quarters
    200 g
  • Sichuan peppercorns
    1 ½ tsp
  • pork mince broken into pieces
    400 g
  • white miso paste
    1 tbsp
Ramyeon broth
  • hot water
    1200 g
  • Chicken stock paste (see Tip)
    20 g
  • rice wine vinegar
    10 g
  • Japanese soy sauce
    10 g
  • eggs
    4
  • coconut milk
    400 g
  • dried ramen noodles
    240 g
  • sesame oil to coat
  • spring onions/green onions finely sliced, to garnish
    2
  • white sesame seeds to garnish
    1 tsp

Dificuldade

fácil

Nutrição por 1 portion

Sódio 2101.8 mg
Proteína 39.9 g
Energia 4531.8 kJ / 1083.1 kcal
Gordura 70.8 g
Fibra 5.6 g
Gordura saturada 31.8 g
Hidratos de carbono 63.4 g

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Também apresentado em

Flavours of Korea 15 Receitas
Austrália e Nova Zelândia

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