Servings: 4 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins
Lunch | Keto | Keto | Dinner | Fibre
You will notice we have several ramen recipes, the reason why is that people just love em! Super tasty, very nutritious and endless varieties. In our home the aim is make them taste and look as similar to those my kids love at Wagamama's, but with optimal nutrition.
- Pork Loin (500kg)
- Konjac Noodles (400g)
- Carrots (Cup full)
- Garlic (3 cloves)
- Ginger (2cm cubed)
- Bok Choi
- Sesame Oil (1 tbsp)
- MSG (1 tsp)
- Salt & Pepper (to taste)
- Vegetable Stock (2 cubes)
I first cut the pork loin into portion sizes, so if I am cooking for 4, just cut it into quarters. Then, I place two chopsticks on a chopping board and place each quarter sized loin in between the sticks and cut slices in the meat, but stop cutting as I hit the chopsticks. This keeps the meat hanging together in one piece which looks awesome. I then fry them in olive oil until they are browned on the outside.
I next add a little of boiled water and vegetable stock and turn the heat up until it starts to boil. Then reduce to a medium heat. Now add the carrots, MSG, sesame oil, grated garlic, finely sliced ginger and pork. Cook for about 10 minutes and then add the bok choi and noodles for the last 5 minutes or so. Boil the egg separately (ok - not quite a one-pot dish after all, but you could always drop the egg).
Tip: Try not to overcook the meat, nor the bok choi.