Under 500 calories

Pork Medallions Ramen

Recipe rating

    Recipe rated 5 stars
(4)

Add to list

A healthy hearty broth that warms the soul. Not only is this pork ramen incredibly low in calories, it also tastes incredible.

Prep time: 15 mins

Cook time: 15 mins

Serves: 2

Cooking Skill: Easy

Ingredients

2 pork loin medallions or pork loin steaks, fat removed
1 litre hot low salt hot vegetable stock
2 teaspoons hot chilli sauce, or to taste
1 teaspoon vegetable oil
1 tablespoon prepared teriyaki sauce
125g shiitake or chestnut mushrooms, sliced
200g pak choi, sliced
1 red pepper, deseeded and sliced
100g flat rice noodles
125g fresh beansprouts
1 red chilli, deseeded and sliced
4 sprigs fresh coriander

Method

Step 1

Add the stock to a large saucepan with the chilli sauce, bring to the boil, turn down the heat and simmer for 2 minutes.

Step 2

Meanwhile, heat the oil in a non-stick frying pan, add the pork and cook for 7 minutes, turning once. Add the teriyaki sauce and 3 tablespoons of water, and cook for a further 2 minutes or until the juices run clear.

Step 3

Add the mushrooms, pak choi, pepper, noodles and beansprouts to the chilli broth, cover and simmer for 4 minutes until the noodles and vegetables are tender.

Step 4

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

Tips and Serving Suggestions

Great served with lime wedges. As an alternative use leftover roast pork, cut into strips, but heat through until piping hot.

Each serving provides

Based on medallions
Energy

1206kj

285kcal

15%

Fat

8.4g

12%

Saturates

2.1g

11%

Sugars

10.3g

11%

Salt

1.23g

20%

% of an adult's Reference intake
Typical energy values per 100g: 125kJ, 30kcal, 0.9g fat, 0.2g saturates
Each serving provides: 27g Protein, 29.7g Carbohydrate, 5.4g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Add the stock to a large saucepan with the chilli sauce, bring to the boil, turn down the heat and simmer for 2 minutes.

Step 2

Meanwhile, heat the oil in a non-stick frying pan, add the pork and cook for 7 minutes, turning once. Add the teriyaki sauce and 3 tablespoons of water, and cook for a further 2 minutes or until the juices run clear.

Step 3

Add the mushrooms, pak choi, pepper, noodles and beansprouts to the chilli broth, cover and simmer for 4 minutes until the noodles and vegetables are tender.

Step 4

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

Love Pork logo

Pork Medallions Ramen

Sliced pork medallions ramen in a grey bowl

Ingredients

  • 2 pork loin medallions or pork loin steaks, fat removed
  • 1 litre hot low salt hot vegetable stock
  • 2 teaspoons hot chilli sauce, or to taste
  • 1 teaspoon vegetable oil
  • 1 tablespoon prepared teriyaki sauce
  • 125g shiitake or chestnut mushrooms, sliced
  • 200g pak choi, sliced
  • 1 red pepper, deseeded and sliced
  • 100g flat rice noodles
  • 125g fresh beansprouts
  • 1 red chilli, deseeded and sliced
  • 4 sprigs fresh coriander

Tips and Serving Suggestions

Great served with lime wedges. As an alternative use leftover roast pork, cut into strips, but heat through until piping hot.













Each serving provides

Based on medallions
Energy

1206kj

285kcal

15%

Fat

8.4g

12%

Saturates

2.1g

11%

Sugars

10.3g

11%

Salt

1.23g

20%

% of an adult's Reference intake
Typical energy values per 100g: 125kJ,30kcal,0.9g fat,0.2g saturates
Each serving provides: 27g Protein,29.7g Carbohydrate,5.4g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Add the stock to a large saucepan with the chilli sauce, bring to the boil, turn down the heat and simmer for 2 minutes.

Step 2

Meanwhile, heat the oil in a non-stick frying pan, add the pork and cook for 7 minutes, turning once. Add the teriyaki sauce and 3 tablespoons of water, and cook for a further 2 minutes or until the juices run clear.

Step 3

Add the mushrooms, pak choi, pepper, noodles and beansprouts to the chilli broth, cover and simmer for 4 minutes until the noodles and vegetables are tender.

Step 4

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

Rate this recipe

Click the stars to rate this recipe to let other users know what you think