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Spicy Vegetarian Pork Ramen

Try this classic ramen recipe combining traditional Japanese flavours with a meat-free twist. A hearty warming broth perfect for colder wintry days and a great use for your leftover Quorn Ham Roast. Serve with your favourite noodles and a perfectly boiled egg.

Made with Quorn Ham Roast

High in Protein

Low in Saturated Fat

Gluten Free

High in Fibre


  • 1 pack Quorn Ham Roast, cooked according to package instructions
  • 125g egg noodles
  • 1L vegetable stock
  • 2 slices of ginger
  • 3 garlic cloves
  • 2 spring onions
  • ½ tbsp chilli flakes
  • 1 tsp whole black peppercorns
  • 2 tbsp soy sauce
  • 115g shiitake mushrooms
  • 4 bok choy stalks
  • 2 eggs


  1. Bring a pan of water with a dash of salt to the boil. Lower eggs into water. Reduce heat to a simmer and let eggs cook for 6 minutes. Remove from pan and place eggs in a bowl of iced cold water.
  2. Place stock in a large saucepan with garlic, ginger, peppercorns & chilli flakes. Let his simmer on a medium low heat for 10-15 minutes. Then sift out and remove the garlic, ginger and peppercorns.
  3. Add the ramen noodles, shiitake mushrooms and bok choy to the broth. Cook for 3-5 minutes.
  4. Slice the Quorn Ham Roast into thin slices and cut the egg in half. Place over the top of the ramen, top with spring onions, sesame seeds and serve.

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