Tag: ramen

Pork Ramen

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Ramen is a classic Japanese dish that is flavorful and incredibly filling. Ramen has 3 main elements, the broth, the noodles, and the toppings. all three elements add flavor to the dish and make a bowl of ramen what it is. And though the broth and the noodles bring amazing flavor to the dish, the toppings are the real star of the show. For this bowl, I used red pepper flakes, sesame oil, and fish sauce. The red pepper flakes made this dish interesting. It started out tame in flavor, but the more that the flake got moved around the broth and dish, there was a surprise heat in some bites, while none in others. In the same way, the oils would be present in one bite, and absent in another. The rich savory toasty flavor of the sesame oil and the smooth slightly fishy flavor of the fish sauce, brought depth to the dish and great flavor. Other than that, my pork broth was a bit weak, so I added some beef bouillon and 1/2 a chicken ramen packet (as my MSG). I also used the leftover homemade noodles I had posted about yesterday. Since they were already cooked from then, i simply had to boil them for 3 minutes to heat up, then I strained them and plated. This recipe makes 3 large bowls of Ramen, and it heats up well the next day.

Pork Ramen Recipe CardDownload
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What You Will Need

  • Pork stock (homemade or store bought)
    • Pork Bones
    • Water
  • Pork Chops
  • 2 Beef Bouillon
  • 1-2 tsp MSG
  • 1 Onion, Sliced
  • 1 Clove Garlic, Minced
  • 1 Can Sliced Mushrooms
  • 1/4 cup Soy Sauce
  • 1/4 cup Worcestershire sauce
  • 1 Tbsp Ginger Paste
  • 12 Oz Pasta
  • Dried Red Pepper
  • Diced Chives
  • Dried Parsley
  • Sesame Oil
  • Fish Sauce

Directions

1. If using store bought stock, skip to step 2. To make pork stock, Add bones to a pot and cover bones with water bring to a boil and simmer for 20 minutes to remove impurities. Strain off the water and just cover the bones with water and simmer for 4 hours covered. Reserve the broth and discard the bones. Save any meat that may have stuck to the bones and add to the broth. Store in fridge covered or use immediately.

2. Begin by cooking the pork chops in a large skillet. Cook 3 minutes per side, remove from pan, and cut into strips to top the ramen. Fill a large sauce pan 3/4 with water. Place over medium high heat to boil. Add the broth to the hot skillet, and add in the onion, garlic, and optional beef bouillon and MSG. Once simmering, add mushrooms, soy sauce, worcestershire sauce, and ginger. Taste, then season as needed. Once the water is boiling, cook pasta as directed on package. Strain.

3. Plate the ramen by making a nest of noodles. Top with onions and mushrooms and place a cut pork chop over the top. Cover with broth. Finally, sprinkle each bowl with pepper flakes, chives, and parsley, then drizzle with sesame oil and fish sauce.

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Thai Pasta

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This Thai pasta is very easy to make and is full of flavor. Before you make this dish there are a few things to note. First, you can use other Thai noodles for this recipe, but even Thai noodles should be soaked before finished in the pan with the sauce. Second, prepare everything before hand. The spices in the oil can burn if cooked for too long or too hot. You could also start by cooking the pork first, then throwing it together after, but it’s important to let the garlic and cayenne be able to cook and infuse with the oil. The garlic pepper oil is the focus of this dish. Third, you can make this dish as hot or as mild as you like. This recipe has a bit of spice as an aftertaste, but it’s not nearly as spicy as traditional Thai cooking. Finally, this recipe is easy to make if you are in college or work a demanding job. This recipe makes 4 adult servings.

Thai Pasta Recipe CardDownload

What You Will Need

  • 1/4 cup Oil
  • 1 Diced Onion
  • 2 Garlic Cloves minced
  • 1 tsp Red Pepper Flakes
  • 1 tsp Ground Cayenne
  • 2 Pork Chops, cut into strips
  • 1/4 cup Carrots, chopped
  • 1 1/2 Tbsp Oyster Sauce
  • 1 Tbsp Fish Sauce
  • 1 tsp Hot sauce
  • 2 Ramen Packs
  • Wok
  • Large Bowl

Directions

1. Open 2 packets of ramen noodles. Place in a large bowl and cover with water, let sit. Prep your ingredients. Begin heating wok over medium-low heat. Once hot, add the oil, onion, garlic, red pepper flakes, and ground cayenne. Stir and cook for 2-3 minutes.

2. Add Pork and cook for 3-4 minutes. Add carrots, oyster sauce, fish sauce, and hot sauce, and cook for another 3-4 minutes. Add your strained ramen noodles. Toss and cook for 4-5 minutes or until hot. Remove from heat and serve.

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Butter Ramen Noodles

This was one of my favorite college foods. Ramens are delicious dry, and are tasty as a soup, but if it’s hot out or you need a quick meal, this is a great choice. I made this as a side for me and my husband, and it’s a great option as a side dish if you also have a family. The salty flavor of the ramen is complimented by the oil, and the oil helps distribute the flavoring evenly through the noodles. If you want, you can add an additional 2 Tbsp of water, if you’d prefer a thinner sauce. But this is a meal ready in minutes!

  1. Boil 2 packets of chicken ramen noodles in water for 5 minutes. Strain your noodles.
  2. Add 1/4 cup coconut oil to the pot, 1 Tbsp butter, and both packets of chicken flavoring from your ramen. Stir the mixture until the butter and oil melt. Return the noodles to the pot and toss until fully and evenly covered. Place in a bowl and enjoy!
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