pork medallion chilli ramen

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 slices of 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 medallions 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.

This is just as tasty without the chilli if you prefer things less spicy