Name: Pork Belly Fusion Ramen with Oyster Mushrooms & Kimchi with pak choi, miso & fresh udon noodles
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: 240 g Sticky pork belly; 50 g Kimchi; 440 g Fresh udon noodles; 1 bunch Scallions; 1 piece Pak choi; 200 g Oyster mushrooms; 1 sachet(s) Black sesame seeds; 30 g Black garlic marinade; 70 g East Asian-style sauce; 25 g White miso paste; Korean-style spice mix; 1 sachet(s) Hello Umami; 3 tablespoon Sunflower oil; 1 tablespoon White wine vinegar; 800 milliliters Low sodium beef or vegetable stock; 1 teaspoon Honey [or plant-based alternative]; to taste [Reduced salt] soy sauce; to taste Sambal

HelloFresh

Recipes

Pork Belly Fusion Ramen with Oyster Mushrooms & Kimchi

with pak choi, miso & fresh udon noodles

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Pork belly is a flavourful cut known for its layers of tender meat. It practically melts in your mouth and is prized for its rich umami taste.

Allergens:

Gluten

•Tarwe

•Sesamzaad

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

120 g

Sticky pork belly

(May be present: Gluten, Melk (inclusief lactose), Mosterd, Soja, Tarwe, Selderij)

25 g

Kimchi

220 g

Fresh udon noodles

(Contains: Gluten, Tarwe)

½ bunch

Scallions

½ piece

Pak choi

100 g

Oyster mushrooms

½ sachet(s)

Black sesame seeds

(Contains: Sesamzaad)

15 g

Black garlic marinade

35 g

East Asian-style sauce

(Contains: Gluten, Tarwe, Soja)

15 g

White miso paste

(Contains: Tarwe, Soja)

Korean-style spice mix

(Contains: Gluten, Tarwe, Sesamzaad, Soja)

½ sachet(s)

Hello Umami

Not included in your delivery

1.5 tablespoon

Sunflower oil

½ tablespoon

White wine vinegar

400 milliliters

Low sodium beef or vegetable stock

½ teaspoon

Honey [or plant-based alternative]

to taste

[Reduced salt] soy sauce

to taste

Sambal

Nutrition Values

Energy (kJ)4434 kJ

Calories1060 kcal

Fat56.5 g

Saturated Fat15.9 g

Carbohydrate92.3 g

Sugar19.5 g

Dietary Fiber24.1 g

Protein41.6 g

Salt7.4 g

Trans Fat0.1 g

Potassium398.8 mg

Calcium78.5 mg

Iron1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Tall-Sided Pan

•Small Bowl

•Pan

Cooking Steps

Preheat the oven to 200°C. Prepare the stock.
Quarter the pak choi. Tear the oyster mushrooms into strips.
Transfer the pak choi and oyster mushrooms to a parchment-lined baking sheet. Drizzle with sunflower oil and scatter over the Korean-style spices.
Roast in the oven for 12 - 15 minutes until tender and lightly browned, turning halfway.

Remove the pork belly from its packaging and transfer the marinade to a small bowl.
Slice the pork belly into pieces of no more than 1cm thickness.
Heat a drizzle of sunflower oil in a frying pan over medium heat and fry the pork for 10 - 12 minutes until done. Stir in the marinade, then turn off the heat.
Finely chop the scallions and set aside some of the greens.

Heat a drizzle of sunflower oil in a pot or saucepan over medium-high heat. Fry the scallions for 2 - 3 minutes.
Deglaze with the white wine vinegar, then add the honey, black garlic marinade, East Asian-style sauce, miso paste* and stock.
Bring to a rapid boil and allow to simmer over medium heat.

*Take care, this ingredient is salty! Use as preferred.

Stir in the Hello Umami and the noodles, along with some soy sauce and sambal as preferred.
Serve the ramen in bowls. Top with the pak choi, oyster mushrooms, kimchi* and pork. Drizzle the pork with any residual sauce.
Garnish with the reserved scallion greens and the black sesame seeds.

*Take care, this ingredient is spicy! Use as preferred.