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Pork chilli ramen

15 January 2018

Sliced pork medallions top this spicy Japanese soup. Leave out the chilli if you prefer less spicy food.

Chilli ramen with sliced pork medallions
Chilli ramen with sliced pork medallions

Preparation time

10 minutes

Cooking time

10 minutes




  • 2 pork loin medallions
  • Spray oil
  • 1 tbsp teriyaki sauce
  • 125 g beansprouts
  • 1 litre hot vegetable stock
  • 2.5 cm piece root ginger, peeled and cut into thin matchsticks
  • 1 clove garlic, crushed
  • 2 tsp hot chilli sauce, or to taste
  • 125 g shitake mushrooms or chestnut mushrooms, sliced
  • 1 carrot, sliced into thin strips
  • 200 g pak choi, sliced or spinach
  • 90 g flat rice noodles

To serve (optional):

  • 2 spring onions, thinly sliced
  • Few sliced red chilli
  • Few sprigs fresh coriander
  • 2 wedges lime


Preheat the oven to 180°C/350°F/Gas Mark 4.

Place the medallions on a board between two sheets of cling film. Using the base of a small saucepan or rolling pin, bash them all over until they’re 1cm thin.

Place the beansprouts in a sieve and pour over boiling water, refresh under cold water and leave to one side.

Add the stock to a large saucepan, with the chilli sauce, ginger and garlic, bring to the boil and simmer for 5 minutes.

Meanwhile, heat a non-stick ovenproof pan for a couple of minutes until hot. Spray with a little oil, add the pork medallions to the pan and cook for 3 minutes on one side. Turn the medallions over, brush with the teriyaki sauce and place the pan in the oven to cook for a further 6-8 minutes or until the juices run clear.

Add the mushrooms, greens, carrots and noodles to the chilli broth and simmer for 4-5 minutes, until the noodles and vegetables are tender.

Slice the pork steaks thinly. Divide the noodles and vegetables between 2 bowls and ladle over the broth. Top each with the pork strips, beansprouts, spring onions, chilli, coriander and lime wedge. Serve immediately.

Our thanks to for providing this recipe

Visit our Japanese food hub for more delicious Japanese recipes, or try this vegetarian ramen for a meat-free alternative


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.