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Spicy Pork Cheek and Vegetable Ramen

Spicy Pork Cheek and Vegetable Ramen

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Treat the family to a nourishing Asian-style dinner that won’t break the bank: tender shredded pork cheeks, noodles, boiled eggs and veggies in a nourishing broth perfumed with garlic, ginger, chillies and spices. A Knorr Chicken Stock Pot is the quickest way to add instant depth of flavour to broth!

Preparation time


Pork Mince
20 ml canola oil
3 spring onions, sliced
4 garlic cloves, peeled & grated
5 cm piece ginger, peeled grated
2 red chillies, finely chopped
500 g pork mince
30 ml soy sauce
20 ml brown sugar
1 packet Knorr beef & vegetable soup
250 ml water
Robertsons Atlantic sea salt
Robertsons black pepper
Ramen Broth
2 Knorr beef stock pots (dissolved in 1.2l hot water)
3 spring onions, sliced
1 garlic clove, sliced
3 cm piece of ginger, sliced
1 chilli, halved
30 ml soy sauce
Robertsons black pepper
brown sugar
1 pack egg noodles, cooked
4 eggs, medium boiled (7 minutes) & halved
2 carrots, julienne
1 leek, julienne
1 small Chinese cabbage, thinly sliced
2 spring onion, thinly sliced at an angle
1 red chilli, thinly sliced

Preparation method

Pork Mince
Heat the oil in a pan over a medium heat. Add the spring onion, garlic, ginger and chilli. Sauté until starting to soften.
Add the pork mince and cook, stirring often, until cooked.
Add the soy sauce, sugar, Knorr Beef & Vegetable Soup and water.
Simmer until reduced.
Season to taste with Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper.
Ramen Broth
Bring the stock to a boil in a pot. Add the spring onion, garlic, ginger, chilli and soy sauce. Reduce to a simmer.
Allow to simmer for 20 minutes, until flavourful.
Strain and discard the solids.
Season to taste with extra soy sauce, Robertson’s Black Pepper and brown sugar.
To serve:
Divide your egg noodles, eggs and vegetable between four bowls.
Top with the pork mince and fresh coriander.
Add the hot ramen broth just before serving.

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