Pork Tenderloin with Luxe Miso Ramen
with a jammy egg, pak choi, corn & scallions
Eggs are a versatile topping for many Asian noodle dishes: they can be served poached, fried, or soft-boiled. They certainly make for a more satisfying and complete dish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Egg
(Contains: Ei)
½ bunch
Scallions
10 g
White miso paste
(Contains: Soja, Tarwe)
70 g
Corn
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
20 g
East Asian-style sauce
(Contains: Soja, Tarwe, Gluten)
¼ piece
Red chili pepper
1 piece
Garlic
5 g
Ginger paste
½ piece
Pak choi
10 milliliters
Soy sauce
(Contains: Soja, Tarwe, Gluten)
1 piece
Pork tenderloin
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Sunflower oil
300 milliliters
Low sodium beef stock
½ teaspoon
White wine vinegar
1 tablespoon
[Reduced salt] ketjap manis
to taste
Sambal
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Boil plenty of water in a saucepan for the egg. Deseed and finely chop the red chili pepper*. Crush or mince the garlic.
*Take care, this ingredient is spicy! Use as preferred.
Discard the base of the pak choi and finely chop both the stem and the leaves. Finely chop the scallions and separate the white part from the greens. Heat the sunflower oil in a large wok or deep frying pan over medium-high heat. Stir-fry the white part of the scallions with the garlic, chili pepper and ginger paste for 1 - 2 minutes.
Add the East Asian-style sauce and the miso paste* and fry for 2 more minutes. Add the soy sauce, white wine vinegar, half of the ketjap and stock. Taste and then add sambal as preferred. Boil the egg for 5 - 7 minutes, then rinse under cold water and peel.
*Take care, this ingredient is salty! Add gradually as preferred.
Meanwhile, melt a knob of butter in a frying pan over medium-high heat and fry the pork tenderloin for 2 - 3 minutes per side. Cover with the lid and fry for 4 - 5 more minutes. Add the rest of the ketjap and fry for one more minute. Season to taste with salt and pepper, then remove from the pan and allow to rest under aluminum foil until serving.
Transfer the noodles and pak choi to the wok and stir-fry for 2 - 4 minutes, or until the noodles are done. Drain the corn in the meantime.
Slice the pork tenderloin. Serve the ramen in deep plates or bowls and top with the corn, pork tenderloin and egg. Garnish with the scallion greens.
Did you know... scallions are very high in calcium compared to other vegetables, as are kale and pak choi.
