Pork Medallion Chilli Ramen Pork Medallion Chilli Ramen

Pork Medallion Chilli Ramen

A hearty broth that warms the soul

Cooking Time

cooking time
10 minutes

Easy Cooking Skill

cooking skill


2 people


  • 2 pork loin medallions
  • Spray oil
  • 1 tbsp teriyaki sauce
  • 125g beansprouts
  • 1 litre hot vegetable stock
  • 2.5 cm piece root ginger, peeled and cut into thin matchsticks
  • 1 clove garlic, crushed
  • 2 tsp hot chilli sauce, or to taste
  • 125g shitake mushrooms or chestnut mushrooms, sliced
  • 1 carrot, sliced into thin strips
  • 200g pak choi, sliced or spinach
  • 90g flat rice noodles
  • 2 spring onions, thinly sliced
  • few sliced red chilli
  • few sprigs fresh coriander
  • 2 wedges lime



Preheat the oven to 180°C/350°F/Gas Mark 4.


Place the medallions on a board between two sheets of cling film. Using the base of a small saucepan or rolling pin, bash them all over until they’re 1cm thin.


Place the beansprouts in a sieve and pour over boiling water, refresh under cold water and leave to one side.


Add the stock to a large saucepan, with the chilli sauce, ginger and garlic, bring to the boil and simmer for 5 minutes.


Meanwhile, heat a non-stick ovenproof pan for a couple of minutes until hot. Spray with a little oil, add the pork medallions to the pan and cook for 3 minutes on one side. Turn the medallions over, brush with the teriyaki sauce and place the pan in the oven to cook for a further 6-8 minutes or until the juices run clear.


Add the mushrooms, greens, carrots and noodles to the chilli broth and simmer for 4-5 minutes, until the noodles and vegetables are tender.


Slice the pork steaks thinly. Divide the noodles and vegetables between 2 bowls and ladle over the broth. Top each with the pork strips, beansprouts, spring onions, chilli, coriander and lime wedge. Serve immediately.