An umami-rich, creamy, and full-flavoured recipe, elevated with our The Hip Spinach Dip – The Spice Age for a bold green kick 🌿
Ingredients
- 1 sliced onion
- 1 piece fresh ginger, grated
- 2 green onions (white and green parts separated)
- 200 g mushrooms (shiitake or oyster, sliced)
- 1 small glass of hot vegetable broth
- 250 g ground pork
- 1 tbsp Padang curry paste
- 1 tbsp The Hip Spinach Dip – The Spice Age
- Some fresh mint leaves
- Asian noodles (Taiwanese or ramen)
- 1 tbsp sesame oil
- 1 tbsp natural peanut butter
- 2 soft-boiled eggs
Preparation
Prepare the vegetables
- Heat sesame oil in a large pan.
- Sauté the sliced onion, ginger, mushrooms, and the white parts of the green onions.
- Set aside once nicely browned.
Cook the meat
- In the same pan, add Padang curry paste with a little broth to dilute it.
- Add the ground pork and simmer in this mixture to absorb the flavours.
- Add the rest of the broth and cook until partially absorbed.
- Remove the remaining juice and set aside.
Combine meat and vegetables
- Return the sautéed vegetables to the meat.
- Add 1 tbsp of The Hip Spinach Dip – The Spice Age.
- Heat for a few minutes, then set aside.
Cook the noodles
- Boil the noodles according to package instructions.
- Drain and set aside.
Soft-boil the eggs
- Bring a pot of water to a boil. Gently add the eggs and cook for 6 to 7 minutes.
- Transfer to an ice bath to stop cooking, then peel carefully.
Make the sauce & toss
- Melt the peanut butter in the pan.
- Gradually stir in some of the curry cooking juices to create a creamy sauce.
- Add the cooked noodles and toss to coat evenly with the sauce.
Serve
- Divide the noodles into serving bowls.
- Top with the pork and vegetable mixture.
- Add halved soft-boiled eggs on top.
- Sprinkle a pinch of The Hip Spinach Dip – The Spice Age for extra flavour and colour.
- Garnish with fresh mint leaves and the green parts of the green onions.
