Try this spicy Slow Cooker Ramen using Korean gochujang paste, with it's unique sweet-salty-spicy flavor. Throw the pork, mushrooms and pak choi into the slow cooker with the stock and leave the ramen to cook for 3 hours before adding the noodles. Enjoy!
250gchestnut mushrooms, sliced into quarters(£0.80)
2bulbs of pak choi, sliced into quarters (£0.85)
195g(3 pack x 65g) instant ramen noodles(£0.42)
50gspring onions, whiter end finely chopped(£0.50)
3clovesof garlic, minced (£0.69/3)=(£0.23)
1tspfish sauce, optional
Start by adding the Gochujang paste, soy sauce, fish sauce, minced garlic, finely chopped coriander stalks, finely chopped spring onion (the whiter end, reserve the other half for the garnish) into the crock pot. Stir to combine.
Next, add the pork loins into the pot and coat with the paste. Leave to rest for five minutes to infuse into the meat before adding the chopped mushrooms and chicken stock. Stir to combine and set the timer on your slow cooker to 2½ hours, on a medium heat.If you'd prefer the pork to be crispy & charred skip this step and coat with drizzle of honey & soy sauce and fry on a high heat for 2-3 minutes on each side, just before serving.
After this time, add the pak choi and noodles into the pot and set the timer to cook for another ½ hour.
When the final timer goes off, add the eggs to boil n a separate pan for five minutes (soft boil).
To serve, slice the pork loins into bite size strips and top with the soft boiled egg, sliced spring onion and some optional chilli flakes.
*For meal prep, boil the ramen noodles in a separate pan and store the broth without the noodles as they tend to absorb a lot of the liquid. When it’s time to eat, simply add a half serving of the noodles to a bowl filled with the ramen and heat in the microwave for 2 minutes