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: Gluten, Tarwe, Soja)
70 g
Corn
50 g
Wholewheat noodles
(Contains: Gluten, Tarwe)
20 g
East Asian-style sauce
(Contains: Gluten, Tarwe, Soja)
¼ piece
Red chili pepper
1 piece
Garlic
5 g
Ginger paste
½ piece
Pak choi
10 milliliters
Reduced salt soy sauce
(Contains: Gluten, Tarwe, Soja)
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 a drizzle of 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, the white wine vinegar, the stock and half of the ketjap.
- 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 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 1 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 and halve the egg.
- Serve the ramen in deep plates or bowls and top with the corn, the pork and the egg.
- Garnish with the scallion greens.
