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A bowl of spicy pork coconut curry ramen with sliced boiled eggs, pak choi, pickled onions and spring onions. There are a set of chopsticks resting o the bowl.
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Curry Ramen with Spicy Pork

Coconut Curry Ramen with Vietnamese-style ground pork - A cosy comfort bowl with a kick!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Lunch
Cuisine: Japanese-American
Keyword: noodles, quick dinner, Shortcuts
Servings: 4
Author Nicky Corbishley

Ingredients

Spicy pork

  • 1 tbsp oil
  • 250 g (1/2 pound) minced pork I use 10-12% fat
  • 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

Eggs and noodles

  • 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 (water plus 3-4 chicken stock cubes is fine)
  • 1 tablespoon fish sauce
  • 1 tablespoon light brown sugar
  • 1 tablespoon lime juice
  • 3 x 70 g (3 x 2½oz) packets instant noodles (noodles only)
  • ¼ tsp salt
  • 2 Pak Choi (about 200g/3.5oz) washed and trimmed

Toppings

  • 5 spring onions (scallions) chopped
  • red onion slices (fresh or pickled*see note)
  • 1 teaspoon black and white sesame seeds
  • 1 pinch of chilli flakes (red pepper flakes)

Instructions

  • Start by boiling the eggs. Give the eggs a light tap on a work surface at the larger end (this separates the membrane from the shell, making it easier to peel later). You should hear a tiny crack, but you don't want to break the shell.
    Place the eggs in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 6 minutes. After 6 minutes, place the eggs in a bowl of water with ice and allow to cool for 5 minutes.
    4 eggs
  • Peel the eggs (to make things easier, I roll them on the work surface to break the shell all over), then slice in half.
  • Meanwhile, make the spicy pork. Heat the oil in a large frying pan over a medium-high heat. Add the minced pork and fry for 5-6 minutes, breaking up and large pieces with a wooden spoon, until the pork is lightly browned.
    1 tbsp oil, 250 g (1/2 pound) minced pork
  • Add the garlic, chillies and lemongrass paste and stir together. Then add the sugar and stir together. Fry for 4-5 minutes, stirring often, until the pork starts to darken and caramelize.
    2 garlic cloves, 1 red or green Birds eye chillies , 1 tsp lemongrass paste, 2 tbsp light brown sugar
  • Add the fish sauce, soy sauce, white pepper and salt and stir and fry for a further minute, then turn off the heat.
    1 tsp fish sauce, 2 tsp dark soy sauce, 1 pinch white pepper, 1 pinch salt
  • Now make the ramen. Heat the oil in a large saucepan over a medium heat. Add the garlic, ginger and lemongrass paste and fry for 30 seconds, stirring constantly.
    1/2 tablespoon oil, 2 garlic cloves, 1 teaspoon minced ginger, 1 teaspoon lemongrass paste
  • Add the curry paste, stir and cook for a minute then add in the coconut milk, stock, fish sauce, sugar and lime juice. Bring to a very gentle simmer (don't boil rapidly as it may split the coconut milk).
    4 tablespoons Thai red curry paste, 400 ml (14oz) can of coconut milk, 960 ml (4 cups) chicken stock , 1 tablespoon fish sauce, 1 tablespoon light brown sugar, 1 tablespoon lime juice
  • Give the sauce a taste (careful it's hot) and add in the salt if needed (it depends on the salt level of your curry paste)
    1/4 tsp salt
  • Add the instant noodles and the pak choi leaves, bring back to the boil, then simmer for 3 minutes, stirring occasionally, to separate the noodles. Reheat the spicy pork for a minute at this point too.
    3 x 70 g (3 x 2½oz) packets instant noodles (noodles only), 2 Pak Choi
  • Turn off the heat and use a set of tongs to divide the noodles between bowls. Ladle over the sauce and arrange the pak choi in each bowl. Add the spicy pork and then top each bowl with two halves of egg. Garnish the ramen with the spring onions, red onion, sesame seeds and chilli flakes.
    5 spring onions (scallions), 1 teaspoon black and white sesame seeds, 1 pinch of chilli flakes (red pepper flakes), red onion slices (fresh or pickled*see note)

Notes

Note: Quick pickled red onion

Peel and thinly slice a red onion. Place in a jar and pour over red wine vinegar to cover. Place a lid on the jar and leave for 1 hour. Keeps well at room temperature for around a week.
Alternatively, try my marinated onions.

Get ahead with the eggs and make this dinner even faster!

You can make the eggs a day or two ahead of time. Boil the eggs, then cool and remove the shells. Place in a sealed container, in the refrigerator, and slice in half just before serving.
Nutritional information is approximate, per serving (this recipes serves 4), 

Nutrition

Calories: 787kcal | Carbohydrates: 54g | Protein: 26g | Fat: 53g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 209mg | Sodium: 2941mg | Fiber: 3g | Sugar: 14g

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