Instant Noodles With Pork, Preserved Radish, Beansprouts & Goji Berries – Whip It UP!
During these tough, COVID-19 pandemic times, when movements may be restricted, or on extremely busy days, this recipe is a good fallback for a satisfying home-cooked meal. Instant noodles may be the go-to meal for many but it need not be boring. A pork stirfry tossed with Japanese shinachiku (preserved radish) transforms the mundane into a nutritious dish that’s oishii. It looks like a dish at a Japanese ramen joint chockful of ingredients like tender pork marinated in sake, antioxidant-packed tomatoes and goji berries.
Total Time: 50 minutes including marinating pork
Serves: 5 persons
A: Noodles & Ingredients
Instant noodles 80g
6 cherry tomatoes, halved
2 big shiitake mushrooms, quartered
5 spring onions, green portion only*
1 tablespoon light soy sauce
B: Seasoning For Pork
200g lean pork, sliced
½ teaspoon Himalayan pink salt
¼ teaspoon sugar
1 tablespoon cooking sake
1 tablespoon potato starch
C: To Cook Pork
1 tablespoon oil
White part of spring onions (from A ingredients), cut into 2.5cm lengths*
3 tablespoons preserved sweetened radish
300g beansprouts, rinsed
3 tablespoons goji berries, rinsed
1 tablespoon mirin (sweet Japanese rice wine)
1 tablespoon sesame oil
1. To cook pork (sufficient for 5 persons). Marinate pork with B ingredients for 10 minutes.
2. Heat up oil in a non-stick frying pan over medium heat. Add in white part of spring onion, followed by preserved radish.
Cook until fragrant, about 3-4 minutes.
3. Next, add seasoned pork. Fry until meat colour changes.
4. Pour in D seasoning. Toss in beansprouts and cook to heat through.
Add goji berries and cook for 1 minute.
5. Set cooked pork aside.
6. To cook noodles for 1 person: Bring to boil 450ml of water in a saucepan over high heat. Add in noodles, tomatoes, mushrooms and green part of spring onion.
7. Cook 3 minutes. Drain and toss noodles in light soy sauce.
8. To serve, top noodles with a portion of stir-fried pork.
BUYING TIP: Preserved radish readily available in Chinese, Thai or Japanese supermarkets is suitable.
NOTE: Noodles in this recipe are sufficient for 1-2 persons. For 5 persons, use 4 times the quantity of A ingredients with 4 packets of noodles.
Catherina is a cookbook author who founded Culinary Hobby Class Cooking Studio in 1985 imparting culinary knowledge through workshops. Armed with over 39 years of experience in food researching, teaching and hosting cooking programmes on radio and television, Catherina is also a recognised recipe development consultant. She developed “Eat Happy Live Healthy” concept to inspire people to cook healthy food based on Japanese and Asian cooking techniques.
Photos: Catherina Hosoi