Ingredients:

• Boneless pork loin, sliced
• Instant noodles (I went for chicken)
• Mushrooms, sliced
• Spring onions (scallions), chopped
• Broccoli florets, roughly chopped
• Garlic cloves, finely chopped
• Fresh ginger, finely chopped
• Red chilli, finely chopped
• Egg

Method:

1. Put the pork on a high heat in a frying pan
2. Meanwhile put your noodles in a pan of boiling water to cook and add in the seasoning packet. make sure you put in the amount of water you want for the broth. When this is ready set aside
3. When this is cooked add in the chilli, garlic, ginger, spring onions and mushrooms
4. After a couple of minutes add in the broccoli and allow the to cook for a further few minutes. Until it has started to cook but still has a bit of crunch
5. Move this mixture to the side of the pan and crack in an egg to fry
6. Mix the pork and vegetable mix into the noodle pan
7. Serve and put the egg, some spring onion greens and flat leaf parsley on top

Eating And Storage Tips

Honestly, I would not make extra of this for leftovers. It is so quick and simple to do and it is so much better fresh. If you want to do any preparation for it at all you can probably get away with doing the pork and vegetables and reheating that to add to freshly done noodles.

I like a fairly dry ramen. The slurping mess stresses me out on so many levels. But if you like it liquidy then add more water in during the noodle cooking progress just consider adding a bit more (salt-free) seasoning along the way.