Splurge a little and finish this warming broth with a dash of roasted sesame oil and a squeeze of lime. 

 Serves 4 

Ingredients  

2 Tbsp canola oil
1 pack (4-5) thick-cut pork rashers
2 cloves garlic, sliced
3 cups vegetable stock
3 cups water
4 packets instant ramen noodles (we used Indomie)
4 eggs, boiled for 6 minutes
2 spring onions, thinly sliced
1 Tbsp mixed sesame seeds (optional) 

Method  

1. Heat oil in a deep wok or frying pan over medium-high heat.
2. Fry rashers for 6-8 minutes, turning halfway to caramelise on both sides. Towards the end of cooking, add the garlic and fry for 30 seconds. Remove pork and set aside. 
3. Increase the heat, add stock and water. Bring to a boil, using a wooden spoon to release any bits stuck to the bottom.
4. Stir the seasonings, oils or sauces from the four instant noodle packets into the broth. 
5. Add noodle blocks, cover and cook for 3-4 minutes, until tender.
6. Remove from the heat and divide noodles into 4 serving bowls, followed by the broth.
7. Slice pork rashers into pieces.
8. Top each bowl with a boiled egg, pork rashers, spring onions and sesame seeds if using. Serve steaming hot.  

Recipe & Styling: Sjaan van der Ploeg
Photographs: Zhann Solomons