Pork Medallion Chilli Ramen
By Morrisons
Published on 13 January 2021
Try our Pork chilli as a quick and easy Makeaway meal.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
Step 1
Preheat the oven to 180°C/350°F/Gas Mark 4.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.Step 3
Place the beansprouts in a sieve and pour over boiling water, refresh under cold water and leave to one side.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.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.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.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.