Ramen noodle bowls - Celeb Feasts

05 February


Recipe courtesy of Zola Nene

Screenshot 2019-02-05 at 21.29.10

For the noodle broth

750 ml Chicken stock

4 Tablespoons Soy sauce

2 Tablespoons 7-spice blend

1 Stick Lemongrass (bruised)

1 Star anise

For the pork rice bowls

1 Cup Spekko Saman White Rice

2 Cups Water

1 Teaspoon Salt

500 Grams Pork mince

3 Tablespoons Thai 7-spice blend

Handful Fresh coriander

1 Red chilli (Chopped finely)

2 Spring onions (Chopped finely)

Salt & pepper (To taste)

1 Cups Sesame seeds (preferably combination of black and white sesame seeds)

2 Tablespoons Oil for frying


In a pot, combine the Spekko rice, water and salt, then bring to the boil and simmer until the rice is tender and cooked through. Then allow rice to cool to room temperature. 

Preheat oven to 200C 

In a bowl, mix together the cooled rice, pork mince, 7-spice, coriander, chilli and spring onions. 

Season with salt and pepper, then form into 12 meatballs. 

Roll each ball into the sesame seeds to coat all over then place onto a greased oven tray. Drizzle with oil, then roast in the oven for 15 minutes or until golden and cooked through. 

In a pot, place the chicken stock, soy, 7 spice, lemongrass, star anise and sugar, then simmer for 30 minutes. 

To serve, place a handful of noodles into the bottom of a bowl, top with mange tout, spring onions, chilli and the meatballs. 

Ladle on the hot broth, then top with a scattering of coriander. Serve immediately 

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