Peanut and pork ramen
14
- Prep Time15 min
- Total Time25 min
- Makes4 servings
Photo, Erik Putz.
Ingredients
450 g pork loin, cut into 1/2-in. strips
2 100-g pkgs chicken ramen noodles
1 tbsp canola oil
1 tbsp brown sugar
3 tbsp warm water
1/4 cup smooth natural peanut butter
2 tbsp lime juice, (1 lime)
1 tbsp sriracha hot sauce
2 tsp fish sauce
3 mini cucumbers, sliced
1 340-g pkg heirloom cherry tomatoes, halved
1/4 cup fried shallots, (optional)
Instructions
COAT pork with 1½ tsp seasoning mix from ramen noodles in a bowl.
COOK noodles following package directions, omitting seasoning mix, until just tender, about 3 min. Drain and rinse with cold water.
HEAT oil in a large non-stick frying pan over medium-high. Add pork and cook until no pink remains, 3 to 5 min. Remove from heat.
DISSOLVE sugar in water in a medium bowl. Whisk in peanut butter, lime juice, sriracha and fish sauce.
DIVIDE ramen among 4 plates and top with pork, cucumbers and tomatoes. Drizzle with dressing. Sprinkle with fried shallots.
Chef Secrets with Chuck Hughes: Perfect pork crackling
Nutrition (per serving)
Calories 559, Protein 35g, Carbohydrates 44g, Fat 28g, Fibre 4g, Sodium 932mg.
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