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
- 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.
- Continue to fry for a few more minutes until the pork is lovely and sticky and add a splash more sesame oil.
- 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.
- 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.