Pork Tenderloin with Luxe Miso Ramen

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.