Thai-style pork and peanut ramen from Ramen by Heather Whinney

Ingredients

• 1.75 litres/3 pints/7½ cups chicken or pork stock
• 10 ml/2 tsp Thai red curry paste
• freshly ground black pepper
• 400 g/14 oz fresh ramen noodles
• large handful of fresh beansprouts
• large handful of fresh coriander/cilantro leaves
• 2–3 spring onions/scallions, green parts only, finely chopped
• 15–30ml/1–2 tbsp red miso
• 1 fresh red chilli, seeded and finely sliced
• 15 ml/1 tbsp smooth peanut butter
• handful of roasted peanuts, chopped
• 2 limes, halved
• juice of 1 lime
• 30 ml/2 tbsp dark soy sauce
• 15 ml/1 tbsp mirin
• pinch of salt
• 10 ml/2 tsp fish sauce
• 400 g/14 oz pork fillet/tenderloin
• 15 ml/1 tbsp dark soy sauce
• drizzle of sesame oil