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“Making a simple switch in one of my favourite ramen dishes to keep things exciting and save some money while I’m doing it.”
Recipe courtesy of Dan Westaway, @headchef.athome
For more budget-friendly family-favourite recipes, head to British Pork.
Prep time: 10 mins
Cook time: 35 mins
Serves: 4
Cooking Skill: Not Too Tricky
Step 1
Add the pork mince, 1 tablespoon each of the ginger, chilli, and garlic paste to a large bowl. Add 1 tablespoon hot honey and mix well with hands until fully combined. Shape the mixture into 16 equally-sized balls.
Step 2
Heat the oil in a large frying pan on a medium heat, add the meatballs and brown them all over 8-10 minutes. Remove from the heat and set aside for later.
Step 3
To a large heavyweight saucepan, add the remaining ginger, garlic, and chilli paste, along with the hot honey, soy, and fish sauce. Bring up the heat and stir until the mixture begins to bubble and the aromatics become fragrant for 2-4 minutes.
Step 4
Add the lemongrass and vegetable stock, bring to boil. Reduce the heat and simmer for 15 minutes. Add the meatballs and any resting meat juices, and cook for a further 10 minutes, or until the meatballs are fully cooked through.
Step 5
Meanwhile, cook the noodles following pack instructions. Soft boil the eggs, remove shells, and cut in half. Drain the noodles well and divide between 4 bowls. Top with the meatballs and broth (removing the lemongrass).
Step 6
To finish the dishes, add in the soft-boiled eggs and scatter over the spring onion, red chilli, bean sprouts, and coriander. Season to taste, serve with a lime wedge for squeezing over.
2513kj
595kcal
30%
11g
16%
2.9g
15%
12g
13%
1.5g
25%
Step 1
Add the pork mince, 1 tablespoon each of the ginger, chilli, and garlic paste to a large bowl. Add 1 tablespoon hot honey and mix well with hands until fully combined. Shape the mixture into 16 equally-sized balls.
Step 2
Heat the oil in a large frying pan on a medium heat, add the meatballs and brown them all over 8-10 minutes. Remove from the heat and set aside for later.
Step 3
To a large heavyweight saucepan, add the remaining ginger, garlic, and chilli paste, along with the hot honey, soy, and fish sauce. Bring up the heat and stir until the mixture begins to bubble and the aromatics become fragrant for 2-4 minutes.
Step 4
Add the lemongrass and vegetable stock, bring to boil. Reduce the heat and simmer for 15 minutes. Add the meatballs and any resting meat juices, and cook for a further 10 minutes, or until the meatballs are fully cooked through.
Step 5
Meanwhile, cook the noodles following pack instructions. Soft boil the eggs, remove shells, and cut in half. Drain the noodles well and divide between 4 bowls. Top with the meatballs and broth (removing the lemongrass).
Step 6
To finish the dishes, add in the soft-boiled eggs and scatter over the spring onion, red chilli, bean sprouts, and coriander. Season to taste, serve with a lime wedge for squeezing over.
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