Creamy Spicy Pork Ramen

Bring a saucepan filled with water to the boil. Once boiling add the spinach leaves and blanch for 30 seconds, stirring regularly. Remove the spinach and transfer to a bowl of ice cold water. Set aside.

To the same pan of water, add the beansprouts and blanch for 2 mins. Remove and set aside. Turn the heat off and set the pan and water aside to cook the noodles in later.

For the pork mince: finely mince the garlic clove and spring onion, separating the whites and greens. Heat a glug of sesame oil in a saucepan over a high heat for about a minute. Add the pork mince and fry for about 3 mins until browned, breaking the mince into small pieces with a spoon as you go. Add the doubanjiang, light soy sauce, white sugar, MSG, minced garlic, the spring onion whites and a pinch of salt and black pepper. Fry for a further 1-2 mins. Transfer everything to a bowl and set aside.

For the broth: to the same pan, add the chicken stock, oat milk, light soy sauce, mirin, MSG and a pinch of salt and black pepper. Bring to a boil over a high heat with the lid off. Simmer for 5 mins or until reduced by a quarter. Add the chilli oil and reduce the heat to lowest, set aside while we cook the noodles. Season to taste (it should be slightly overly salty).

Bring the pot of water used to cook the spinach back to a boil. Once boiling, cook the noodles a minute shy of the pack instructions, then drain and divide between bowls.

Ladle the broth over the noodles so they’re submerged. Add a handful of beansprouts and top them with a large spoonful of pork mince, then serve some spinach and the spring onion greens on the side.