Crispy Pork Mince Ramen with Stir-fried Leek and Bok Choy

This ramen is spicy, creamy and full of flavour from the crispy pork mince. It’s topped with stir-fried veggies, fresh coriander, sesame seeds and a soft-boiled egg for the full ramen experience.

Meal Prep


  • Stir-fry the veggies. 
  • Prepare the broth.
  • Cook the pork mince.
  • Cook the noodles. 
  • Assemble the ramen and enjoy!


  • The key to delicious ramen is in the broth. We like to use a good quality chicken stock or bone broth or make our own bone broth.

This recipe serves four, if you’re cooking for two simply halve the recipe. To prevent food waste we recommend freezing the remainder of the coconut milk in ice cube trays or using it in your porridge or smoothies. 


Stir-fried veggies

  • 1 leek (halved lengthwise and sliced)
  • 1 bag bok choy (sliced lengthwise) 
  • Coconut oil

Ramen broth

  • 400ml coconut milk 
  • 4 cups chicken stock or broth
  • 1 chilli (finely sliced)
  • 2 Tbsp ginger (grated) 
  • 2 cloves garlic (crushed) 
  • 2 Tbsp tamari 
  • 170g ramen noodles

Crispy pork mince

  • 500g pork mince 
  • 1 Tbsp tamari 
  • 2 Tbsp fish sauce 
  • 1 Tbsp coconut sugar 
  • 1 clove of garlic (crushed)
  • 1 Tbsp ginger (grated) 
  • 1 lime (juice)
  • Coconut oil

To serve

  • 2 Tbsp toasted sesame seeds
  • ½ cup coriander (finely chopped) 
  • 4 soft boiled eggs (optional)
  • Chilli oil
  1. Get started by stir-frying the veggies. Heat a large frying pan over a medium heat with a little coconut oil. Add the leek and bok choy and stir-fry for 3-5 minutes until the veggies are cooked but still have a bite to them; set aside.

  2. In a large pot, add the coconut milk, stock, chilli, ginger and garlic. Bring to a boil before popping the lid on reducing it to a gentle simmer. Allow the broth simmer away over a low heat while you prepare the pork mince.

  3. Add a little coconut oil to the same pan you cooked the veggies in over a medium-high heat. Once hot, add the pork mince and cook until it’s starting to look nice and crispy in places and there is no moisture left in the pan.
  4. Then add the garlic, ginger, fish sauce, tamari, lime juice and coconut sugar. Cook for a few more minutes until it’s nice and caramelised.

  5. Cook the noodles as per the packet instructions, once cooked rinse under cold water.

  6. If you’re serving the ramen with soft-boiled eggs prepare those now. 
  1. Time to assemble your ramen. Add the noodles across four bowls, pour over the broth and then top with the stir-fried veggies, crispy pork mince, soft-boiled eggs, sesame seeds and fresh coriander. 


  • You can swap out the bok choy for broccolini or broccoli.

  • Swap out the leek for spring onion.


  • Swap out the pork mince for chicken mince.

  • For a vegetarian option, you can make tofu mince. Use a 300g block of extra firm tofu, pat dry and then crumble into a mince-like consistency. Cook it the same way you’d cook the pork mince in this recipe - how ever reduce the fish sauce to 1 Tbsp and sugar to 2 tsp each. 


  • Swap out the coconut milk for coconut cream for a richer broth.

  • Swap out the ramen noodles for rice noodles.