# Main courses # Meat

Stir fry pork belly noodles

5 3 ratings

Total time 35 mins

20 mins preparation time

15 mins cooking time

A fast and fruity stir fry of pork belly with ramen noodles.

Ingredients

2 portion(s)

250 g

pork belly, diced

red onion, in strips

75 g

snow peas, cut in half diagonally

0.5 bunch

spring onions, finely sliced

clove garlic, finely diced

15 g

fresh ginger, finely diced

small chilli pepper, finely diced

200 g

ramen noodles

5 tbsp

frying oil

0.5 

juice of an orange

5 tbsp

Kikkoman Teriyaki Sauce with Toasted Sesame

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 tbsp

Kikkoman Toasted Sesame Oil

For the topping

1 tbsp

orange zest

spring onion, finely sliced

1 tbsp

roasted sesame seeds

175 g

kimchi cabbage (ready-made)

Nutritional facts (per portion): 3637 kJ / 867 kcal

48.8 g Fat

48.6 g Protein

54.3 g Carbohydrates

Preparation

Step 1

Bring water to a boil in a wok. Add pork belly, cook for about 10 minutes, remove and drain the pork belly on kitchen paper.

Step 2

Heat 1 tbsp oil in the wok, fry the pork belly until crispy, remove and drain.

Step 3

Add 1 tbsp oil to the wok, add onion and snow peas and fry. Add spring onions and sauté as well. Remove everything and set aside.

Step 4

Add garlic, ginger and chilli to the wok with the remaining oil and fry. Add the pork belly and the vegetables.

Step 5

Add orange juice, Kikkoman teriyaki sauce, Kikkoman soy sauce and Kikkoman sesame oil.

Step 6

Add noodles and fry briefly.

Step 7

Top the dish with orange zest, spring onion and sesame seeds and serve with kimchi cabbage.

Tips

Alternative for Kikkoman teriyaki sauce with toasted sesame: Black bean sauce which you can buy in Asian food shops or online.

Alternatives for Kikkoman naturally brewed soy sauce: Kikkoman naturally brewed less salt soy sauce, Tamari gluten-free soy sauce and Organic soy sauce.

Use vegetable oil or soy bean oil to fry with. Never use sesame oil for frying.

Alternative for ramen noodles: your favorite noodles (pre-cooked) like Udon, Soba noodles and spaghetti noodles or any available noodles at home.

A high temperature heat is important for wok cooking. But be careful when the oil is hot - adding ingredients that are damp can flame up or spit.

Non-stick, metal sheet, cast iron woks are slightly different in terms of heat conduction, suitability for electric, gas and induction hobs and cleaning care. Instead of a wok, a frying pan can be used as long as you cook with high temperature and stir fry according to the steps.

Never overload to the wok. For cooking big portions, cook in batches for the best results.

Gently stir and turn the ingredients in the wok so not to break them up.

Finish by seasoning with soy sauce and sesame oil for perfect glaze, aroma and flavour.

Recipe-ID: 927

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