First, if you want to cook pork specifically for this recipe, I recommend this oven roasted version or this slow cooker version.

Heat a large skillet over medium heat and add the butter. Once melted, add the mushrooms and garlic and toss. Cook until the mushrooms are soft and juicy, about 5 minutes. Set aside.

While the mushrooms are cooking, bring the stock to a simmer. Stir in the soy sauce and hoisin sauce. Cook your eggs too! I like to soft boil mine – but poaching is good too.

Place the ramen blocks in two large bowls. Add the pork, scallions and a few cucumber slices to each bowl. Pour the stock over both blocks evenly and let sit for 2 to 3 minutes before stirring. Add mushrooms to each bowl and stir in a few more cucumber slices. At this point you could separate into two more bowls if you want 4 servings. Stir in the chili garlic paste (I do about a tablespoon per bowl for SPICY!) and add your egg and nori sheets. Sprinkle with sesame seeds and drizzle with toasted sesame oil. Serve immediately.