Ramen Noodles with Kimchi and Pork

Name: Ramen Noodles with Kimchi and Pork
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 4 serving(s)
Ingredients: 4 eggs, at room temperature; 3 packages (120 g each) instant ramen noodles (see note); ¾ lb (340 g) lean ground pork; 1 tbsp (15 ml) vegetable oil; 1 cup (250 ml) homemade or store-bought kimchi, coarsely chopped; 1 cup (250 ml) low-sodium chicken broth; 2 green onions, thinly sliced; Toasted sesame seeds, to taste (optional)

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Preparation 15 min
Cooking 17 min
Servings 4

Sans noix
Sans lactose
Sans produits laitiers

Ingredients

- 4 eggs, at room temperature
- 3 packages (120 g each) instant ramen noodles (see note)
- ¾ lb (340 g) lean ground pork
- 1 tbsp (15 ml) vegetable oil
- 1 cup (250 ml) homemade or store-bought kimchi, coarsely chopped
- 1 cup (250 ml) low-sodium chicken broth
- 2 green onions, thinly sliced
- Toasted sesame seeds, to taste (optional)

Preparation

- In a large pot of boiling water, cook the eggs for 6 minutes for a runny yolk. Using a slotted spoon, remove the eggs from the pot and cool under cold water. Peel and set aside on a plate.
- In the same pot of boiling water, cook the noodles for 2 to 3 minutes or until al dente. Stir to separate the noodles. Drain and rinse under cold water.
- Meanwhile, in a skillet over medium-high heat, cook the pork in the oil, breaking it up with a wooden spoon, until golden, about 8 minutes. Add the kimchi and cook for 1 more minute. Add the broth and let reduce until almost dry. Add the noodles and mix well.
- Serve the noodle mixture in bowls. Sprinkle with the green onions and sesame seeds, if desired. Top each bowl with an egg and cut it in half.

Note from Ricardo

If using fresh ramen noodles, you will need a total of ¾ lb (340 g).

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