Summer Veggie Brothless Pork Ramen Recipe

About this recipe

This Summer Veggie Brothless Pork Ramen is a vibrant, protein-packed dish that combines the rich umami flavors of Japanese cuisine with a light, refreshing twist. Perfect for dinner, this ramen swaps traditional broth with a bold sesame-soy glaze and fresh summer vegetables, making it ideal for fitness enthusiasts seeking a balanced yet indulgent meal.

Ingredients

• 1 Bunch Spring Onions 1 Bunch
• 720G Hime Chuka Soba Ramen Noodles, 720G
• 500 G Raw Minced Pork No Bone & No Offal 500g
• 163 Ml Kadoya Japanese Pure Sesame Oil, 163Ml
• - Ktc Minced Garlic Paste
• - Ginger - 100g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Jalpur Fresh Peas - (Garden Peas)
• 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml
• - Yutaka Mirin Seasoning 150ml
• 200 Ml Sushi Vinegar, 200Ml
• - Lucullus Sambal Oelek
• 60G Toasted White Sesame Seeds, 60G
• 28G Nori Sheets, 28G
• 6 Each Golden Yolk Eggs 6 Pack
• 1 Jar Rowse Clear Honey
• 250G Tilda Wild Rice
• 450G Palm Sugar, 450G

Instructions

1. 1. Cook the ramen noodles according to the package instructions until al dente, about 4 minutes. Drain, rinse under cold water, and toss with 1 teaspoon of sesame oil to prevent sticking. Set aside.
2. 2. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of sesame oil. Add the pork mince and cook for 7-8 minutes, breaking it into small pieces, until browned and cooked through. Transfer to a plate and set aside.
3. 3. In the same skillet, add another tablespoon of sesame oil. Sauté the garlic and ginger for 1 minute until fragrant, then add the red bell pepper, courgette, and sugar snap peas. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.
4. 4. In a small bowl, whisk together the soy sauce, mirin, rice vinegar, honey, and chili paste to create the glaze. Pour the glaze into the skillet with the vegetables and stir to coat. Cook for 2-3 minutes until the sauce slightly thickens.
5. 5. Return the cooked pork to the skillet and toss with the vegetables and glaze until evenly combined. Remove from heat.
6. 6. Divide the cooked ramen noodles between four bowls. Top each bowl with the pork and vegetable mixture.
7. 7. Garnish with sliced spring onions, sesame seeds, shredded nori, and a soft-boiled egg, halved. Serve immediately and enjoy your nutritious, brothless ramen!