Yep, another Wagamama-inspired dish. I’m really into fresh, healthy-tasting dinners at the moment but as always I need my last meal to be a filling one (I know, I know, eat breakfast like a king and so on but I get hungry at night, okay?). If you too come home from work with I-could-eat-a-horse mentality you’ll love this hearty soup and noodles based meal.
Enough noodles for two (the thick yellow ones)
2 pork steaks/loins (cut into strips)
2 tablespoon BBQ sauce
2 tablespoon honey
2 chicken stock cubes (Knorr for the win!)
1 litre boiling water
1 large carrot
Ginger (I use the powdered stuff or the paste)
1 spring onion
Handful bamboo shoots (optional)
1 red chilli (optional)
Coat your pork in BBQ sauce and place on a baking tray. Roast for 25 minutes at about 220. After 25 minutes pour honey over your steaks and pop back in the oven for 5 minutes. Leave to rest for 5 minutes and then slice thinly.
As for the soup that makes ramen ramen-y: add your water and stock cubes along with carrots, a sprinkle of ginger and if you fancy a kick, chilli flakes, to a pan and boil.
When your pork and soup are nearing ready cook your noodles and bamboo shoots for the recommended time (usually 1-3 minutes). Divide the noodles between two bowls and then ladle over the soup. Place your sliced pork on top and sprinkle over spring onion and chillis. Pop some spinach on the side and serve.