Ramen Noodles with Kimchi and Pork by Ricardo
Ramen Noodles with Kimchi and Pork

Preparation time 15 minutes

Total time: 32 minutes

Ingredients

  1. 4 eggs, at room temperature
  2. 3 packages (120 g each) instant ramen noodles (see note)
  3. ¾ lb (340 g) lean ground pork
  4. 1 tbsp (15 ml) vegetable oil
  5. 1 cup (250 ml) homemade or store-bought kimchi, coarsely chopped
  6. 1 cup (250 ml) low-sodium chicken broth
  7. 2 green onions, thinly sliced
  8. Toasted sesame seeds, to taste (optional)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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).

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more