SPICY PORK RAMEN
Spicy Pork Ramen takes less than 20 minutes to make. A flavourful broth with a secret ingredient for extra depth of flavour, ramen noodles, spicy pork is comfort in a bowl, especially for cold winter days.
Provided by Subhasmita
Categories Soup
Number Of Ingredients 22
Steps:
- Start with making the broth. In a deep soup pan/dutch oven, add oil.
- When the oil is hot, add minced ginger and garlic. Saute until aromatic, for about 30 seconds.
- Add sliced mushroom to the pan and cook it until it has softened.
- Add stock and water to the pan.
- Add soy sauce, fish sauce, miso. Mix well. Check the seasoning and add salt if required.
- Simmer the broth and let it simmer for 5 minutes.
- While the broth is simmering, start making spicy pork.
- In a small bowl mix all the ingredients for Spicy pork, except pork.
- Heat 2 teaspoons of oil in a pan. once hot add minced pork. Cook for 2 minutes.
- Stir in the sauce to the pork. Cook for another 4-5 minutes until the sauce has reduced and the pork is cooked through.
- Now switch to the soup broth. When it comes to a slow rolling boil add ramen noodles blocks and sliced bok choy.
- Cook the ramen for 3 minutes. It is ok if the ramen is not cooked fully. The ramen will continue to cook even after the flame is off and will be fully cooked while serving.
Nutrition Facts : ServingSize 100 g, Calories 311 kcal, Carbohydrate 26 g, Protein 16 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 1193 mg, Fiber 2 g, Sugar 3 g
SPICY PORK RAMEN NOODLES
Steps:
- Discard ramen noodle seasoning and cook ramen noodles in boiling water for 3 minutes. Drain. Set aside.
- In a bowl, stir together soy sauce, brown sugar, teriyaki sauce, and red pepper flakes.
- Heat oil in a large nonstick skillet. Add pork tenderloin slices, and cook until browned.
- Add the soy sauce mixture and continue to cook another 3 to 5 minutes.Add noodles and stir to coat in the sauce.
- Sprinkle with green onions and serve.
Nutrition Facts : Calories 508 kcal, ServingSize 1 serving
SPICY PORK RAMEN NOODLE SOUP
Steps:
- Preheat the oven to 150C/300F. Place a large casserole pan on the hob, add 1 tbsp of the oil and heat until very hot.
- Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.
- Pour the stock over the pork.
- Add in the onion, the whole carrot, celery, garlic and ginger.
- Now add the mirin, soy sauce, gochujang and the red chilli. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours. NOTE: Check two or three times during cooking, and top up with a little boiling water if needed. You'll need at least 1 litre of liquid left by the time the pork finishes cooking.
- Take the pan out of the oven and place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.
- Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.
- Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes.
- Remove the eggs from the heat and place in a bowl of cold water to stop the cooking process.
- If you're using dried noodles, place the noodles in a pan of boiling water and boil for 5 minutes. Then drain, run under cold water (to stop them sticking) and put to one side.
- Heat the remaining oil in a frying pan.
- Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times.
- Push the leeks to one side of the pan and add the spinach to the pan. Allow to wilt for 1 minute.
- Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach and carrot matchsticks.
- Carefully peel the two eggs and slice in half. Place 2 halves in each bowl.
- Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.
Nutrition Facts : Calories 670 kcal, Carbohydrate 53 g, Protein 45 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 265 mg, Sodium 2351 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
JAPANESE-STYLE CHASU PORK BELLY FOR SPICY MISO RAMEN
Pork belly comes in many preparations across Asia. Like ramen, the origins of chasu pork belly are actually Chinese. This braised meat is sliced thinly and tops many ramen dishes.
Provided by Jet Tila
Categories main-dish
Time 12h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix together the sake, water, soy sauce, sugar, green onions and ginger in a large pot.
- Halve or quarter the pork belly into large, manageable pieces.
- Transfer the pork belly pieces to the pot. Bring to just under a boil, but do not boil. Reduce the heat to a simmer poach slowly on the stove (alternatively, you can use an oven at 300 degrees F) until tender, about 2 hours 30 minutes.
- Check for tenderness by piercing the middle of each piece. When tender, allow to cool in the liquid for 2 hours off the heat, then transfer to the refrigerator to completely rest overnight in the liquid.
- The next day, remove the pork belly from the liquid and cut into 1/2-inch-thick slices. Warm the pork belly with a bit of sauce and serve as a topping for Spicy Miso Ramen with the various garnishes. Serve 2 slices per person.
SPICY ASIAN RAMEN NOODLES
I admit it, I still love ramen. In this yummy recipe, expect fast, easy, and spicy with salty, sweet, and sour flavors kicking in. The spiciness level can be adapted to your taste by adjusting the chili garlic sauce. This will make 4 side servings or 3 hearty main course servings.
Provided by lutzflcat
Time 15m
Yield 3
Number Of Ingredients 10
Steps:
- Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
- Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
- Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 18.7 g, Cholesterol 0.1 mg, Fat 21.9 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 3.8 g, Sodium 958.8 mg, Sugar 8.8 g
SPICY MISO RAMEN
Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
- Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.
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