Sriracha pork ramen

What do you eat when you’re craving a hot bowl of soup with a spicy kick? Well, this version of sriracha pork ramen did it for me!

For two portions, I used:

-fresh chicken stock (about 4 cups)

-spring onions

-shredded carrot, courgette and cucumber

-ginger and garlic

-baby bok choi

-mixed mushrooms (shiitake, oyster etc)

-two pork loin steaks (pan-seared in coconut oil and sliced finely)

-seaweed for the ‘noodles’

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I topped with hot red chilies and wakame flakes, as well as a drizzle of sriracha sauce.

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