Make this pork and courgette ramen recipe for a quick weeknight dinner. Now you can have ramen on the table in less than half an hour!
Ahh another courgette recipe. I really love courgettes in case you couldn’t tell. To be fair to me the courgette isn’t really the star of this recipe.
There’s also noodles and pork and spinach and other tasty things. Pork mince seems to always be reduced in our local supermarket so we tend to have a surplus in the freezer at all times. I’m always trying to work out what we can do with it which has lead to some pretty tasty recipes.
Most recently it was this pork and courgette ramen. I’ve never made a noodle soup like this before, Will has a weird thing about not eating soup for dinner (don’t ask) so I guess I’ve always steered clear but I figured that a soup which is made up of mainly carbs and meat is filling enough that Will can just deal with it!
Fortunately, he agreed with me. I think it was helped by the fact the he really really loves noodles.
In other news I am super excited about the fact that I bit the bullet and went to buy a DSLR the other day. I haven’t had much of a chance to play with it yet but I can’t wait to start working on my photography and hopefully the photos on this site will start to improve!
But for now, on with the recipe.
Pork and Courgette Ramen
- 20 g Dried Porcini Mushrooms
- 4 Packets of Dried Ramen Noodles
- 1 tbsp Sesame Oil
- 400 g Pork Mince
- 3 tbsp Soy Bean Paste
- 1.5 litres Chicken Stock
- 2 tbsp Soy Sauce
- 2 tsp Sriracha
- 1 Courgette grated
- Leaves Handful Baby Spinach
- Bunch Fresh Basil chopped
Start by soaking the mushrooms in hot water, leave until ready to use. Cook the noodles for 3 minutes without the seasoning packet then drain, rinse and set aside.
Heat the oil in a large saucepan and fry the mince with some salt and pepper. Once it is cooked through add the soy bean paste and cook for another minute. Add the chicken stock, soy sauce and sriracha.
Drain the mushrooms and, if needed, chop them. Cover and bring to the boil and then remove the lid and let cook for another 5 minutes uncovered.
While the soup is cooking grate the courgette on the biggest holes and divide it between 4 bowls. Divide the noodles and spinach between the bowls as well and top with the hot soup. Top with some chopped basil and serve with sriracha and sesame oil.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS pork and courgette ramen?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!