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Pancetta & Egg Ramen Noodles

Sweet Chili Tomato Jam & Wilted Asian Greens

Cooking time

30 minutes

Servings

4

Calories

520 /serving

Kids can never resist noodles, and neither can we. Especially super duper slurpy ramen served in a “dry” style, meaning with sauce but sans soup. Boil, drain and then sauté the strands, getting them good and coated with stir-fry sauce. Toss on lightly sautéed Asian greens, crisp nibbles of pancetta and halved hard-boiled eggs. Our jam is a sweet-sour tomato jam, which you’ll make from cooked down tomatoes, vinegar, roasted garlic and sweet chili sauce. Mix it in and discover ketchup 2.0!

We will send you:

  • 170g Pancetta
  • 2 Scallions
  • 2 Tomatoes
  • 450g Yu choy (or gai lan)
  • 90ml Stir-fry sauce
  • 30ml Rice vinegar
  • 45g Minced roasted garlic
  • 30ml Sweet chili sauce
  • 450g Fresh ramen noodles
  • 4 Hard-boiled eggs

Contains: Eggs, Milk, Oysters, Soy, Wheat

You will need:

Large high-sided pan
Large pot
Strainer
Oil
Salt & pepper (S&P)
Small heatproof bowl
Total Fat
21 g
Saturated Fat
5 g
Sodium
1900 mg
Total Carb
85 g
Sugars
12 g
Protein
28 g
Fibre
4 g
Preparation
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Mise en place
Bring a large pot of salted water to a boil. Remove the bottom ½ inch of the yu choy stems; cut into 1-inch sections. Small-dice the tomatoes. Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Cook the pancetta & yu choy
In a large, high-sided pan, heat a drizzle of oil on medium-high. Cook the pancetta*, stirring frequently, 2 to 3 min., until golden brown and crispy. Transfer to a paper towel-lined bowl, leaving any browned bits in the pan. In the same pan, sauté the yu choy, 3 to 4 min., until wilted; season with S&P. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
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Make the jam
Heat the same pan on medium. Sauté the tomatoes, 4 to 6 min., until softened. Add ½ the vinegar and sauté, 30 sec. to 1 min., until slightly evaporated. Add the chili sauce, ⅓ of the garlic and 2 tbsp water; season with S&P. Cook, stirring occasionally, 2 to 3 min., until combined. Transfer to a small bowl. Reserve the pan.
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Warm the eggs & boil the noodles
In a small heatproof bowl, combine the eggs and 1 cup of the boiling water. Add the noodles to the pot of boiling water, separating the strands as you add them. Boil, 1 to 1 ½ min., stirring frequently. Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
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Combine the noodles
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the white bottoms of the scallions, 1 to 2 min., until softened. Add the remaining vinegar and sauté, 30 sec. to 1 min., until slightly evaporated. Add the stir-fry sauce, remaining garlic and ½ the reserved cooking water; stir well. Add the noodles and sauté, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Stir in ½ the green tops of the scallions.
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Finish & serve
Drain the eggs; halve each lengthwise. Divide the noodles between your bowls. Top with the yu choy, eggs and pancetta, side by side. Top the eggs with a small spoonful of the jam. Garnish with the remaining green tops of the scallions. Serve any remaining jam on the side. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.