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Recipe: Linda McCartney’s Vegetarian Shredded Pork Ramen with Rice Noodles

1 MIN READ • 27th January 2020

If you’re keen to shake up your routine and try some exciting new flavours, as well as aiming to reduce your carbon footprint – award-winning chef and author of One Pound Meals, Miguel Barclay, has got you covered with this delicious vegetarian shredded pork ramen.


1 clove garlic, sliced
Splash of sesame oil
50g Linda McCartney’s Vegetarian Pulled Pork
Pinch of dried chilli flakes
Squirt of golden syrup
1/2 vegetable stock cube
400ml water, boiling
1/2 pak choi
1 sheet dried rice noodles
Pinch sesame seeds
Splash of soy sauce


  1. Fry the sliced garlic in sesame oil over a medium heat for one minute, then add the frozen Linda McCartney’s Vegetarian Pulled Pork and continue to fry for around four minutes before adding a pinch of chilli flakes and a squirt of golden syrup.
  2. Continue to fry for a few more minutes until the pork is lovely and sticky and add a splash more sesame oil.
  3. Meanwhile, boil the water in a pan and dissolve the stock cube, then throw in the pak choi in for a couple of minutes before adding the dried noodles and boiling for a further minute.
  4. Pour the broth along with the pak choi and noodles into a bowl, top with the sticky pulled pork then garnish with sesame seeds and a splash of soy sauce.
Meet the writer
Daniella Gray
Senior content writer

Daniella is senior content writer at Health & Wellbeing magazine, which combines her love for writing, food and fitness. Daniella’s love of glossy magazines began when she’d steal copies of her mum’s Marie Claire and buy the latest... Discover more

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