RAMEN WITH CHARRED PORK
Instagrammers go to great lengths to capture pretty bowls of ramen and an iconic #noodlepull. But no one has to travel far to find the dish: The number of ramen items on menus across the United States has increased almost 50 percent during the past five years, according to the data firm Technomic, and Instagram stars have been made from noodle posts: @lettucedine, run by two friends and fellow noodle enthusiasts, has more than 150,000 followers. Here's a recipe that's sure to turn into a photo op - no matter how you top it.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the chicken broth, 2 1/2 cups water, the sliced ginger, 3 smashed garlic cloves, 2 cut-up scallions, the shiitake mushrooms, soy sauce and rice wine in a large pot. Cover and bring to a boil. Reduce the heat to low and gently simmer, covered, until the mushrooms are soft and the broth is flavorful, 35 to 40 minutes. Season with salt and pepper.
- Meanwhile, combine the hoisin sauce, sesame oil, minced ginger, minced garlic, a pinch of salt and a few grinds of pepper in a medium bowl. Prick the pork chops all over with a fork and add to the bowl; turn to coat. Let marinate at room temperature, 15 to 20 minutes.
- Heat a grill or grill pan to medium high. Grill the pork chops until cooked through, about 2 minutes per side. Remove to a cutting board and let rest 5 minutes. Thinly slice the pork chops.
- Bring a separate large pot of water to a boil. Gently add the eggs in their shells, return to a simmer and cook 6 1/2 minutes. Drain and run under cold water. Peel the eggs and cut in half.
- Return the pot of water to a boil. Add the noodles and cook as the label directs, stirring often. Drain and divide among 4 bowls.
- Strain the broth through a fine-mesh sieve into a separate pot. Add the spinach and stir to wilt slightly. Ladle the broth and spinach over the noodles and top with the pork, sliced scallions and eggs; season with shichimi togarashi.
BRAISED PORK RAMEN
Provided by Food Network Kitchen
Time 4h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the broiler. Rub the onion halves all over with 2 teaspoons vegetable oil and place cut-side up on a small foil-lined baking sheet. Broil until completely charred on top, about 12 minutes; set aside. Preheat the oven to 275 degrees F.
- Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Add 3/4 cup water, the soy sauce, mirin, 2 scallions, one-quarter of the ginger and 3 smashed garlic cloves. Bring to a boil, cover and transfer to the oven. Cook, turning the pork every hour, until tender, 2 1/2 to 3 hours. Transfer the pork to a plate or cutting board. Skim off the fat from the cooking liquid, then strain through a fine-mesh sieve into a bowl; set aside.
- Meanwhile, make the stock: Bring 10 cups cold water, the chicken wings and bacon to a boil in a large pot. Boil vigorously for 3 minutes, then skim off any foam and reduce the heat to a gentle simmer; cook 1 hour. Add the broiled onion, dried shiitakes, remaining ginger, 4 scallions and 4 smashed garlic cloves. Simmer 1 more hour, skimming occasionally as needed. Strain the stock through a fine-mesh sieve into another pot; you should have about 8 cups (add more water if necessary). Stir in the strained pork cooking liquid; season with salt. Keep hot over low to medium heat.
- Bring a medium saucepan of water to a boil. Gently lower the eggs into the water and adjust the heat to maintain a gentle simmer. Cook 7 minutes for soft-boiled or 10 minutes for medium-boiled, then drain and run the eggs under cold water to stop the cooking. Peel the eggs and set aside.
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain well.
- Thickly slice the pork. Carefully halve the eggs lengthwise. Divide the 3 minced garlic cloves and the noodles among bowls. Ladle the hot stock into each bowl. Top with the sliced pork, an egg half and assorted toppings.
AUNTIE KAREN'S FIREMAN SURPRISE
There aren't any Italian roots in my family lineage as far as I know, but you wouldn't know it if you stopped by our house when the whole family gets together. I have 32 cousins and 8 or 9 aunts and uncles (I'm certain I'm forgetting someone), plus my immediate family is a party of five. Needless to say, there are A LOT of us. One thing we all know is that pasta can go a long way and feed many. Fireman surprise, one of my Aunt Karen's signature dishes, is really a variation on lasagna. She doesn't use a standard flat, long noodle blanket but instead opts for penne to ensure every piece of pasta is covered in her herby tomato sauce. My absolute favorite part is the ricotta that she dollops in layers underneath the mozzarella. Seasoned with sage, thyme and rosemary from her garden, the herbaceousness of this dish is something I can never get enough of.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Fill a pot with water, add 2 teaspoons salt and set it to boil over medium-high heat. To make the spice mixture, in a small bowl, stir to combine the garlic powder, onion powder, Italian seasoning, dried parsley and bouillon. Set aside.
- Add the penne to the boiling water and cook until al dente according to the package instructions. Drain the pasta and return it to the pot off of the heat. Add 1 1/2 teaspoons of the olive oil, 2 teaspoons of the spice mixture and a pinch of salt. Set aside.
- In a large pan over medium to medium-high heat, add the remaining 2 tablespoons olive oil and once shimmering, add the meat to the pan with 1 tablespoon of the spice mixture. Stir in the onions and garlic and saute until the meat is browned and the onions are translucent, about 8 minutes.
- Add the tomato sauce and crushed tomatoes to the meat mixture. Stir in the remaining seasoning mixture, 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Season with 1 tablespoon of the fresh thyme, sage and rosemary. Cover and cook until the tomatoes have fully broken down, 8 to 10 minutes.
- Preheat the oven to 400 degrees F.
- In a medium bowl, whisk to combine the ricotta, egg and some salt and pepper. Season with the remaining 1 tablespoon fresh thyme, sage and rosemary. Mix until combined.
- In a 9-by-13-inch casserole dish, begin by adding one spoonful of meat sauce on the bottom. Next add some of the pasta, then some of the mozzarella and dollops of the ricotta mixture. Continue this pattern until the dish is full. Then dollop the remaining ricotta mixture on the top sporadically all over. Finish by adding the remaining mozzarella to the top.
- Bake until the cheese is melted and slightly browned on top, 15 to 20 minutes. Serve with garlic bread.
PORK & RAMEN STIR-FRY
I normally serve a traditional stir-fry, but I wanted to change it up with this ramen noodle recipe. Ramen noodles are a quick sub for the rice, and we really like the crisp-tender bite from fresh broccoli and a package of coleslaw mix. -Barbara Pletzke, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first 5 ingredients until blended. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add pork; stir-fry 2-3 minutes or until no longer pink. Remove from pan., In same pan, stir-fry broccoli in remaining oil 3 minutes. Add coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender. Stir in soy sauce mixture and pork; heat through., Meanwhile, cook noodles according to package directions, discarding or saving seasoning packets for another use. Drain noodles; add to pork mixture and toss to combine.
Nutrition Facts : Calories 354 calories, Fat 14g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 794mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.
TOP RAMEN SURPRISE
This is a super fast recipe for moms on the go. My kids love Top Ramen, but it doesn't pack a lot of nutrition. I came up with this for those nights when you want a really quick, no-mess dinner. It's a great idea to keep prepared veggies and cooked meat in the freezer to throw into a recipe at the last minute for a healthy, fast meal.
Provided by genus
Categories One Dish Meal
Time 4m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Break up Top Ramen while it is still in the package.
- Boil for 3 minutes.
- Drain water.
- Sprinkle seasoning packet over noodles.
- Add peas and hamburger.
- Stir and serve.
- You may want to heat the noodles for a minute on low to warm up the peas and the hamburger.
Nutrition Facts : Calories 25.8, Fat 0.1, Sodium 36.2, Carbohydrate 4.6, Fiber 1.5, Sugar 1.7, Protein 1.8
MISO RAMEN WITH FRIED PORK CUTLET
Steps:
- For the soy sauce eggs: Put the eggs in a saucepan of water to cover. Bring to a simmer, reduce the heat to the lowest setting and simmer for 7 minutes (for medium-soft yolks). Remove to an ice bath to cool. Peel and set aside.
- In a small saucepan, combine the soy sauce, mirin, sugar, chili garlic sauce, star anise and 1/2 cup water. Bring to a simmer and remove from the heat. Add the eggs and let cool until evenly colored a light brown, about 1 hour. (The eggs will keep a day or 2 in the refrigerator.)
- For the broth: Heat the vegetable oil in a medium Dutch oven over medium heat. Add the neck bones and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the ginger, chili garlic sauce, scallions, garlic and 10 cups water. Bring to a gentle simmer and cook until slightly reduced (about 8 cups) and flavorful, about 1 hour. Remove the solids with a spider or slotted spoon and discard.
- For the pork cutlets: Put the cutlets between plastic wrap and pound to between 1/4 and 1/2 inch thick. Season the cutlets with salt and pepper. Put the flour, eggs and panko separately in 3 shallow bowls. Dredge the pork first in the flour, then in the egg and finally in the breadcrumbs. Set the cutlets on a baking sheet, without touching.
- Heat a large skillet with about 1/2 inch vegetable oil over medium-high heat until an edge of a cutlet sizzles on contact. Add half of the cutlets and cook, turning once, until golden brown and crispy on both sides, about 1 to 2 minutes per side. Remove to a wire rack, seasoning lightly with salt and repeat with the remaining pork. Cut into 1-inch slices.
- For the miso ramen: When ready to serve, combine the miso, mirin, sake, soy sauce, chili garlic sauce and sesame oil in a small bowl and whisk until combined and creamy. Add the mixture to the broth and simmer.
- Meanwhile, bring a pot of water to a boil and cook the ramen noodles according to the directions on the package. Drain and divide the ramen among 4 bowls. Ladle the broth over the ramen.
- For the garnishes: Top with the shredded cabbage and carrots, scallions, sesame seeds, pork cutlets and eggs. Serve immediately.
DELUXE RAMEN OR RICKS RAMEN NOODLES
This is a recipe that I came up with out of laziness. I did not want to go to the store and it is made up of things that I had on hand. To my surprise my wife liked it so much she requests it. It is very easy and uses ingredients that I almost always have on hand for other recipes.
Provided by Richard P
Categories One Dish Meal
Time 12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown and drain the ground beef.
- In a medium pan boil 5 cups of water.
- Add ramen noodles. Boil for 3 minutes stirring occasionally.
- Drain noodles and place them back in the pan.
- Add water, corn, peas, soy sauce, red pepper, cinnamon, sugar and 1 and a half of the seasoning packets that come with the ramen noodles. Mix all together.
- Cook on low heat while mixing for about 5 minute or until all heated.
Nutrition Facts : Calories 770.2, Fat 29.7, SaturatedFat 11.8, Cholesterol 77.1, Sodium 1849.3, Carbohydrate 91.2, Fiber 9.6, Sugar 12.8, Protein 38.8
RAMEN NOODLE SURPRISE
This is definitly a bachelor/college worthy recipe, my husband introduced me to it, and he still makes it all the time. I actually love it, and who knows, you may also.
Provided by candi hurst
Categories One Dish Meal
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Brown the pound of ground beef, season the beef lightly with the garlic, salt, and pepper.
- While the ground beef is cooking, boil the ramen noodles until tender.
- when tender, drain and place back in the pot.
- When the beef is finished cooking add it to the noodles, then add the ramen noodle season packets to taste, and stir well.
PORK TENDERLOIN FOR RAMEN
Make and share this Pork Tenderloin for Ramen recipe from Food.com.
Provided by Jen in Victoria
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the soy sauce, honey, brown sugar, rice vinegar and hoisin sauce in a small bowl and stir to combine. Place pork in a plastic ziploc bag and pour sauce ingredients into bag. Remove air, seal and refrigerate for at least 30 minutes or up to 2 hours.
- When ready to cook, preheat oven to 475° F. Line a baking sheet with tin foil and spray with cooking spray. Place pork tenderloin on prepared baking sheet and brush with some sauce. Cook for 15-25 minutes (depending on the size of your pork tenderloin), basting with sauce every 5 minutes or so, until pork reaches at least 145 ° F. in the thickest part. (*NOTE, turn on your exhaust fan as soon as you put it in the oven. It will smoke!).
- Remove from oven and let cool at room temperature for 15 minutes or so to rest before slicing.
Nutrition Facts : Calories 267.1, Fat 4.8, SaturatedFat 1.5, Cholesterol 82.3, Sodium 1203.9, Carbohydrate 27.7, Fiber 0.4, Sugar 25.5, Protein 28.3
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