This batch cook is a game changer! With everything coming together in just 35 mins, you won’t have to spend your whole Sunday in the kitchen. The best part? It stays fresh in the fridge for up to 5 days, and you can cook the carbs each day to keep it feeling fresh. The beauty of this recipe is how easy it is to switch things up and keep your meals exciting all week long!
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Batch cooking this recipe for the week?
Switch things up by steaming some fresh rice instead of noodles, then top the rice with the leftover pork, salad, a generous drizzle of the tahini miso sauce and a fried egg.
Or, for a refreshing salad, bash up some cucumber, slice a few cherry tomatoes, and toss them with the pork – it's an easy, fresh option!
Switch things up by steaming some fresh rice instead of noodles, then top the rice with the leftover pork, salad, a generous drizzle of the tahini miso sauce and a fried egg.
Or, for a refreshing salad, bash up some cucumber, slice a few cherry tomatoes, and toss them with the pork – it's an easy, fresh option!
Serves
4
FOR THE TAHINI MISO SAUCE:
Tahini
White Miso
Rice Vinegar
Light Soy Sauce
MSG (optional)
Water
FOR THE HERB SALAD:
Cucumber
Fresh Coriander
Fresh Mint
Spring Onion
FOR THE SPICY PORK:
Garlic Clove
Gochujang
Korean Chilli Flake
Chinese Dark Soy Sauce
Rice Vinegar
Sugar
5% Fat Pork Mince
Vegetable Oil
TO SERVE:
Ramen Noodle
Batch cooking this recipe for the week?
Switch things up by steaming some fresh rice instead of noodles, then top the rice with the leftover pork, salad, a generous drizzle of the tahini miso sauce and a fried egg.
Or, for a refreshing salad, bash up some cucumber, slice a few cherry tomatoes, and toss them with the pork – it's an easy, fresh option!
Switch things up by steaming some fresh rice instead of noodles, then top the rice with the leftover pork, salad, a generous drizzle of the tahini miso sauce and a fried egg.
Or, for a refreshing salad, bash up some cucumber, slice a few cherry tomatoes, and toss them with the pork – it's an easy, fresh option!
Serves
4
FOR THE TAHINI MISO SAUCE:
Tahini
White Miso
Rice Vinegar
Light Soy Sauce
MSG (optional)
Water
FOR THE HERB SALAD:
Cucumber
Fresh Coriander
Fresh Mint
Spring Onion
FOR THE SPICY PORK:
Garlic Clove
Gochujang
Korean Chilli Flake
Chinese Dark Soy Sauce
Rice Vinegar
Sugar
5% Fat Pork Mince
Vegetable Oil
TO SERVE:
Ramen Noodle
Unlock Mob Premium
Batch cooking this recipe for the week?
Switch things up by steaming some fresh rice instead of noodles, then top the rice with the leftover pork, salad, a generous drizzle of the tahini miso sauce and a fried egg.
Or, for a refreshing salad, bash up some cucumber, slice a few cherry tomatoes, and toss them with the pork – it's an easy, fresh option!
Switch things up by steaming some fresh rice instead of noodles, then top the rice with the leftover pork, salad, a generous drizzle of the tahini miso sauce and a fried egg.
Or, for a refreshing salad, bash up some cucumber, slice a few cherry tomatoes, and toss them with the pork – it's an easy, fresh option!
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Make the tahini miso sauce: In a medium mixing bowl, whisk together all the ingredients (except the water) until smooth and creamy. Slowly add the water, a little at a time, whisking well after each addition until you’ve got a velvety sauce. Set aside.
Step 2.
For the herb salad: Slice the cucumber in half lengthwise, then thinly cut into half moons. Pick the leaves from the coriander and mint, and finely slice the green tops of the spring onions (reserve the white parts for the pork). Toss everything together in a bowl. For an extra crunch and to help the salad last longer, pop it in some iced water while you finish cooking.
Step 3.
For the spicy pork, combine all the ingredients for the pork – excluding the mince and oil, and including the spring onion whites – in a blender and blitz until smooth and fragrant.
Step 4.
Heat a large frying pan over high heat. Once it’s sizzling hot, add ½ the vegetable oil and ½ the pork mince. Press the mince into the pan and let it brown on one side. After a few mins, use a spatula to break it up. Once fully cooked, remove the pork and repeat with the remaining mince.
Step 5.
Add all the cooked pork back into the pan, then pour in the blended sauce. Stir well and cook for another 2-3 mins, making sure everything is evenly coated.
Step 6.
Storage (optional): If making ahead, divide the spicy pork between 4 containers. For freshness, keep the tahini miso sauce and herb salad in separate containers. Store everything in the fridge for up to 5 days.
Step 7.
When it’s time to eat, cook your noodles following packet instructions then drain and toss with the tahini miso sauce. If necessary, reheat the spicy pork in the microwave for about 2 mins until nice and hot.
Step 8.
To serve, divide the noodles between plates then top with the pork and fresh herb salad. Finish with an extra drizzle of tahini miso sauce, if you like.
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