Pork Sweet Potato And Shiitake Mushroom Ramen Recipes

HIYASHI CHUKA RAMEN

Steps:

• For the charshu: Bring the soy sauce, mirin, ginger and garlic to a simmer in a large saucepan. Add the pork belly and let simmer, covered, for 2 hours. Refrigerate in its liquid until firm, about 1 hour, then slice into 2-centimeter pieces.
• For the sauce: Put the soy sauce, pork stock, rice vinegar, sugar, sesame oil, green onions and 1 1/2 cups water into a medium saucepan. Bring to a simmer. Let simmer over medium heat until the green onion stalks are tender. Strain the sauce into a bowl and add the sesame paste to the sauce. Stir well with a whisk. Put the sauce in the fridge and chill until serving.
• For the toppings: Combine the vinegar, sugar and salt in a medium bowl. Stir until the sugar dissolves. Marinate the bean sprouts in the solution until serving. Keep it in the fridge if preferred.
• Bring water to a boil in a medium pan. Trim off the ends of the asparagus, then cut them in half or about 3 inches long. Put them in the boiling water, then cook them until just crisp-tender, 2 1/2 minutes for thin spears and 3 to 4 minutes if thicker. Plunge them into ice water. Dry them off with paper towels and put them aside. Keep them in the fridge if preferred.
• Cut the cucumber in half, about 3 inches long, then cut them in half vertically. Slice them into sticks, trying to match the asparagus size.
• Grease a medium pan, preferably nonstick, and heat it over medium heat. Place the eggs in a small bowl and whisk until well mixed. Once the pan is heated, bring the heat down to medium-low. Pour about 1/4 cup egg mixture into the pan (like a crepe). Once the egg sheet is cooked (no need to brown it or anything, just golden is good), flip that on a cutting board. Grease the pan and repeat the process. Flip the second onto the first sheet on the cutting board. Repeat the process and make as many sheets with the egg mixture as you can. Cut the egg sheets in half, then layer them on top of each other and cut them into strips. Match them to the asparagus size.
• Bring water to a boil in a large pot (or medium pot if you're cooking 4 packs of noodles individually). Add the noodles to boiling water and stir well with tongs or chopsticks to prevent sticking. Cook, stirring occasionally, for about 1 1/2 minutes or according to the instructions. Strain the noodles and plunge them into ice water or put the strainer under cold running water and rinse off the starchiness until the noodles aren't warm anymore. (You can use your hands to wash off the starchiness!) Shake the water off the noodles really well.
• Add 1 portion ramen noodles to a serving bowl with 5 ounces sauce. Add topping ingredients to your liking and add pickled ginger, if using.

SWEET POTATO NOODLE STIR-FRY WITH CHOY SUM AND SHIITAKE MUSHROOMS

Steps:

• Stir sesame seeds in heavy medium skillet over medium-low heat until lightly toasted, about 4 minutes. Transfer to small dish.
• Mix next 5 ingredients in small bowl. Stir in green onions and 2 tablespoons toasted sesame seeds; season with salt and pepper. Transfer 3 tablespoons sauce to medium bowl and mix in mushrooms; marinate 15 minutes.
• Blanch choy sum, snow peas, and carrot in large pot of boiling salted water 1 minute. Using strainer, transfer vegetables to colander. Rinse with cold water and set aside to drain. Return water to boil; add noodles. Cook until just tender but still slightly chewy, stirring often, about 4 minutes. Drain, rinse with cold water, and drain again. Using kitchen shears, cut noodles crosswise in several places. (Sauce, mushrooms, vegetables, and noodles can be prepared 2 hours ahead. Let stand at room temperature.)
• Heat 1 tablespoon vegetable oil in heavy large nonstick skillet over medium-high heat. Add half of shallots; stir 30 seconds. Add mushroom mixture; sauté until tender, about 4 minutes. Scrape mushroom mixture into large bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add remaining shallots and stir 30 seconds. Add remaining sauce and noodles. Simmer until noodles absorb almost all sauce, stirring often, about 5 minutes. Add noodle mixture to bowl with mushrooms. Add choy sum, snow peas, and carrot; toss. Season with salt and pepper.
• Transfer stir-fry to large shallow bowl. Sprinkle with remaining 1 tablespoon sesame seeds and serve.

PORK & RAMEN STIR-FRY

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.

PORK CHOPS WITH SHIITAKE MUSHROOMS

Steps:

• Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
• Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
• When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
• Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 6 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
• Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.

SWEET AND SAVORY RAMEN NOODLES

Steps:

• Bring 2 cups of water to a boil in a saucepan. Remove from heat and add ramen. Let stand until softened, about 2 minutes. Drain excess water.
• Mix maple syrup, cumin, garlic powder, Italian seasoning, and paprika together in a bowl. Mix in noodles using 2 forks.

SWEET POTATO AND SHIITAKE MUSHROOM ROLL

Steps:

• Melt butter in a skillet over medium heat.
• Add in the mushrooms, shallots, and thyme.
• Saute and stir 5-7 minutes or until the mushrooms are wilted and shallots are translucent.
• Add in the flour and stir 1-2 minutes.
• Add the stock and sherry.
• Cook and stir 3-5 minutes or until the sauce thickens and is reduced to 1/3 cup; season to taste with salt and pepper.
• Lay heated tortilla on work surface.
• Smash half of the sweet potato into the lower third of the tortilla; salt lightly if you desire.
• Top with half the escarole and mushroom sauce (make sure to keep the ingredients from coming all the way to the edge of the tortilla).
• Fold up burrito-style--fold in the two sides and roll up bottom to top; cut in half on the bias.
• Repeat same process with the second tortilla.

PORK WITH SWEET POTATOES

Steps:

• In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.