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Spicy pork ramen

Spicy pork ramen

A fried egg adds a textured twist to these bowls of comfort.

  • Serves 4
  • Less than 45 minutes


  • 2 PnP pork braai chops, deboned and cubed
  • 2 tsp (10ml) Chinese five spice
  • 2 Tbsp (30ml) oil
  • Salt and milled pepper
  • 6 cups (1.5L) chicken stock
  • 4cm knob ginger, grated
  • ¼ cup (60ml) soy sauce
  • 2 packets (75g each) instant noodles
  • 2 cups (about ⅔ head) red cabbage, shredded
  • 2 carrots, ribboned
  • Handful coriander
  • 2 spring onions, thinly sliced
  • 2 red chillies, thinly sliced
  • 4 eggs


  1. Toss pork chops and five spice together.
  2. Heat oil in a frying pan and fry pork until brown, about 7 minutes a side. Season and set aside.
  3. Heat stock, ginger and soy sauce together. Add noodles and cook for 5 minutes.
  4. Divide cabbage and carrots among 4 serving bowls.
  5. Add cooked noodles and pork bits and pour over hot chicken stock mixture.
  6. Sprinkle with coriander, spring onions and chillies.
  7. Fry eggs to your liking.
  8. Top each bowl with a fried egg and serve.
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