Ramen Pork N Peppers Recipes

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RAMEN PORK 'N' PEPPERS



Ramen Pork 'n' Peppers image

Citrusy sweet-and-sour sauce coats strips of tender pork, crispy pepper and ramen noodles in the speedy stir-fry Diane Shipley fixes at home in Concord, Ohio. For extra kick, shake on some red pepper flakes!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1 package (3 ounces) ramen noodles
1 teaspoon cornstarch
1/4 cup orange juice
4-1/2 teaspoons reduced-sodium soy sauce
1 tablespoon balsamic vinegar
1-1/2 teaspoons honey
1/8 teaspoon pepper
1/2 cup each chopped green, sweet red and yellow pepper
1-1/2 teaspoons canola oil
1/2 pound cooked pork, cubed

Steps:

  • Cook noodles according to package directions (discard seasoning packet or save for another use); drain and set aside. In a small bowl, combine the cornstarch, orange juice, soy sauce, vinegar, honey and pepper until smooth; set aside., In a large skillet, saute peppers in oil until crisp-tender. Stir cornstarch mixture and add to the skillet. Add pork. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in noodles; heat through.

Nutrition Facts : Calories 540 calories, Fat 22g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 683mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 2g fiber), Protein 39g protein.

RAMEN WITH CHARRED PORK



Ramen with Charred Pork image

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

6 cups low-sodium chicken broth
6 thick slices fresh ginger, plus 2 teaspoons minced
4 cloves garlic (3 smashed, 1 minced)
2 scallions, cut into thirds, plus sliced scallions for topping
3/4 cup dried shiitake mushrooms
1 tablespoon low-sodium soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
Kosher salt and freshly ground pepper
3 tablespoons hoisin sauce
1 teaspoon toasted sesame oil
4 boneless pork chops (1/2 inch thick; about 4 ounces each)
2 large eggs
1 1/2 pounds fresh ramen noodles
1 5-ounce package baby spinach
Shichimi togarashi (Japanese spice mix), for topping

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.

PORK & RAMEN STIR-FRY



Pork & Ramen Stir-Fry image

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

1/4 cup reduced-sodium soy sauce
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
3 teaspoons canola oil, divided
1 pound boneless pork loin chops, cut into 1/2-inch strips
1 cup fresh broccoli florets
4 cups coleslaw mix
1 can (8 ounces) bamboo shoots, drained
4 garlic cloves, minced
2 packages (3 ounces each) ramen noodles

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.

BLACK PEPPER PORK WITH RAMEN NOODLES



Black Pepper Pork with Ramen Noodles image

Make and share this Black Pepper Pork with Ramen Noodles recipe from Food.com.

Provided by papergoddess

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb lean pork tenderloin or 3/4 lb boneless pork chop, sliced thin
2 cloves garlic
1/3 cup kikkoman stir-fry sauce, plus
1 tablespoon kikkoman stir-fry sauce (divided)
2 (3 ounce) packages ramen noodles
2 tablespoons oil, divided
1 medium onion, thinly sliced
4 cups broccoli florets (8 oz.)
1/2 teaspoon black pepper
1 teaspoon sesame oil

Steps:

  • Cut pork across grain into 1/4 inch wide strips; coat with mixture of garlic and 1 tbs. Stir-Fry Sauce.
  • Let stand 15 minutes.
  • Meanwhile, cook noodles only (not seasoning packet) in 2 qts boiling water 2 minutes; drain.
  • Heat 1 tbs oil in hot wok or large skillet over high heat.
  • Add pork and stir-fry 2 minutes; remove.
  • Reduce heat to medium-high; heat remaining vegetable oil in same pan.
  • Add onions; stir fry 1 minute.
  • Add broccoli and 2 tbs water; stir-fry 3 minutes.
  • Stir in pork, noodles, and remaining stir-fry sauce and pepper.
  • Cook, stirring well, until all ingredients are coated with sauce.
  • Add sesame oil and toss well to combine.

Nutrition Facts : Calories 391.4, Fat 17.9, SaturatedFat 5.3, Cholesterol 55.3, Sodium 930.6, Carbohydrate 33.9, Fiber 1.6, Sugar 1.9, Protein 24.6

MISO RAMEN WITH FRIED PORK CUTLET



Miso Ramen with Fried Pork Cutlet image

Provided by Molly Yeh

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 29

4 large eggs
1/2 cup low-sodium soy sauce
3 tablespoons mirin
1 tablespoon sugar
1/2 teaspoon chili garlic sauce
1 star anise
1 tablespoon vegetable oil
2 pounds pork neck bones (you could also use chicken wings or backs and necks)
1 cup coarsely chopped ginger
1 teaspoon chili garlic sauce
6 scallions, coarsely chopped
1 head garlic, halved crosswise
4 boneless pork loin cutlets (about 1 1/2 ounces each, 6 ounces total)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
Vegetable oil, for frying
1/3 cup light miso
2 tablespoons mirin
2 tablespoons sake or rice wine
2 tablespoons low-sodium soy sauce
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
12 to 16 ounces fresh ramen (see Cook's Note)
1 cup shredded cabbage
1 cup shredded carrots
2 scallions, chopped
2 teaspoons toasted sesame seeds

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.

RAMEN WITH ONION AND ROASTED PEPPER



Ramen with Onion and Roasted Pepper image

I have added Spam to make this meal an inexpensive lunch for two. Without the meat,it is a nice side dish. The prep time includes waiting for the bell peppers to soften.

Provided by Bill Hilbrich

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

6 ounces Spam
1 green bell pepper, roasted,peeled and diced (very easy)
1/2 cup onion, diced
1 (3 ounce) package ramen noodles
1 clove garlic, peeled and diced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1/2 teaspoon butter

Steps:

  • Impale the whole green bell pepper on a long handled fork, making sure that the tangs protrude from the other side.
  • Hold over an open flame until the flesh blisters and starts to turn black.
  • Place the pepper into a paper bag and seal for 15 minutes.
  • Then remove,and rub the skin that has been lossened by the steam until it comes off.
  • Remove the stem and seeds.
  • Cut the peeled bell pepper into small pieces, add the salt and black pepper, and set aside.
  • Bring two cups of water to a boil.
  • Melt the butter in the olive oil in a medium sized frying pan, and the saute the onions.
  • When the onions are nearly transparent, break up the Ramen noodles and add to the boiling water.
  • Do NOT add the contents of the seasoning package.
  • The seasoning can be used later to make Salvage Rice, recipe#15581.
  • Add the Spam, bell pepper, and the garlic to the frying pan and stir for 3 minutes which should give the noodles time to cook.
  • Add 1/2 cup of the water from the cooked noodles to the frying pan, drain the noodles and add to the frying pan.
  • Remove the frying pan from the heat and set aside for another minute while the water is being absorbed.
  • Served with a side salad or fruit, this will feed two people for lunch.

Nutrition Facts : Calories 552.7, Fat 38, SaturatedFat 13.1, Cholesterol 61.3, Sodium 1944.2, Carbohydrate 37.9, Fiber 1.7, Sugar 3.2, Protein 16.1

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