Thai Pork Ramen

Start by adding 1 tablespoon of vegetable oil into a large pan (ideally not a non-stick pan if possible) over a high heat. Allow the pan to pre-heat, then add the pork mince. Distribute across the pan and leave to brown for 4 minutes, then stir and continue to cook for a further 3 minutes or until the mince is fully cooked through. Set the browned mince aside into two containers.

Next, add a splash of stock into the pan to deglaze the flavoursome meaty bits on the bottom of the pan. Reduce the heat and add the green Thai paste. Cook for a couple of minutes, then add the coconut milk and stock. Cook for 15 minutes over a low heat.

Meanwhile, in a separate pan, fry both the spring greens and white cabbage separately over a high heat with ½ tbsp of oil. Sauté the spring greens for around 5 minutes and then the cabbage separately for around 8 minutes.

Add the greens and cabbage into separate containers, along with the concentrated broth in a separate container.

When it’s time to eat, cook a serving of noodles as per pack instructions. Then reheat a serving of pork mince and broth (around 1.5 ladles) in the microwave for 1 minute.

To a deep bowl, add the reheated broth and an extra ladle of the cooking water from the noodles to add volume. To that, add the noodles, pork mince, greens and cabbage. Top with fresh mint and a crack of black pepper (and optionally chilli flakes).