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Pork Medallion Chilli Ramen

Pork Medallion Chilli Ramen

By Morrisons
Published on 13 January 2021
Try our Pork chilli as a quick and easy Makeaway meal.
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Time and servings

20 minsTotal time
Serves 21 kcal/serving
10 minsPrep time
10 minsCooking time

Ingredients

  • 3 sprigs of fresh coriander
  • 2.5 cm of root ginger, peeled and cut into matchsticks
  • 2 wedges of lime
  • 2 pork loin medallions
  • 1 tbsp of teriyaki sauce
  • 125 g of beansprouts
  • 2 sprays of spray oil
  • 2 tsps of chilli sauce
  • 125 g of shitake mushrooms
  • 1 litre of vegetable stock, 2 stock cubes
  • 2 spring onions
  • 3 slices of red chilli, sliced
  • 200 g of pak choi
  • 90 g of rice noodles
  • 1 carrot, sliced into thin strips

Method

  1. Step 1

    Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Step 2

    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.
  3. Step 3

    Place the beansprouts in a sieve and pour over boiling water, refresh under cold water and leave to one side.
  4. Step 4

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

    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.
  6. Step 6

    Add the mushrooms, greens, carrots and noodles to the chilli broth and simmer for 4-5 minutes, until the noodles and vegetables are tender.
  7. Step 7

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