Char Siu Pork Ramen

Steps

1. a medium pot (with a lid) of salted water to the boil.
2. Pat pork dry with paper towels then add to a small bowl with char siu sauce. Season with salt and pepper, toss to coat and set aside to marinate for at least 5 minutes.
3. While pork marinates, peel courgette and carrot into long, thin ribbons, stopping when you reach the core (discard core). Set aside.
4. Heat a drizzle of oil in a medium (preferably nonstick) fry-pan on low-medium heat and cook pork for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove from pan and cover in foil to rest for 2-3 minutes before slicing thickly against the grain.
5. While pork cooks, heat oil in a medium pot on medium heat. Add spring onion (white part), garlic and ginger and cook for about 1 minute, until fragrant. Add stock, water, miso paste, soy sauce and fish sauce. Bring to simmer and cook for 3-4 minutes.
6. Add courgette, carrot, bok choy and sesame oil to broth, remove from heat and cover to keep warm. Shake noodles to separate strands, place in pot of boiling water and cook for 2-3 minutes, until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
7. divide noodles and ramen broth between bowls and top with char siu pork. Sprinkle with spring onion (green part), sesame seeds and chilli flakes (if using).