Crispy Pork Massaman Ramen

• dried ramen noodles↗150g g
• sesame oil↗5 tbsp tbsp
• green onion↗2

  finely sliced

• garlic cloves↗3

  finely chopped

• red pepper↗1

  seedless, sliced

• soy sauce↗4 tbsp tbsp
• massaman paste↗1-2 tbsp tbsp
• canned coconut milk↗400ml ml
• pork mince↗300g g
• Chinese five-spice powder2 tsp tsp
• chili oil
• lime wedges

Step-by-step instructions

1. 1

   Cook the noodles according to the package instructions, then drain well and rinse with cold water to prevent sticking. Divide the noodles between two bowls.

2. 2

   Heat 2 tbsp sesame oil in a saucepan over medium heat. Add half of the green onions and all the garlic. After 2‑3 minutes add the red pepper and cook for another 5 minutes. When the vegetables soften a bit, add 2 tbsp soy sauce and massaman paste (start with 1 tbsp and adjust to taste). Cook for 2 minutes, then pour in the coconut milk and simmer for 10 minutes.

3. 3

   Meanwhile, heat the remaining oil in a non‑stick pan over medium‑high heat and add the pork mince. Break up the mince so it browns evenly, and after 3‑4 minutes, when most of the liquid has evaporated, add the five‑spice powder and the remaining soy sauce. Fry for 8‑10 minutes until it starts to brown and become a bit crispy.

4. 4

   Pour a generous portion of ramen broth into the bowls with the noodles and top with the crispy pork and the remaining green onions. Serve with chili oil and lime wedges.