Ramen Noodles

Using leftover pork tenderloin (or chicken or steak), make a quick ramen that’s so much better than what you ate in college.

Servings: people

serving size unit

2
subscribe to Gourmet
Ingredients
Pork tenderloin (or chicken or steak)
2 packages of ramen, oriental or beef flavor
2-3 mushrooms
Green onion
Fresh cilantro
Red pepper flakes
Preparation
Thinly slice enough pork for two servings. Thinly slice mushrooms. Slice 1-2 stalks of green onion. Coarsley chop 2-3 sprigs of cillantro (or to taste)

Begin preparing ramen noodles according to package. Before noodles are fully cooked add only 1 seasoning package. Add pork, mushrooms, and a dash of red pepper flakes (or to taste). Once noodles are fully cooked and the pork is heated, add green onions and cillantro.

Serve immediately.

Pork Ramen Noodles

* Pork & Stock:
* 2 tbsp Peanut Oil
* 500g Pork Loin
* 2 Spring Onions
* 110ml Light Soy Sauce
* 1½ tbsp Ginger
* 60ml Sake
* 1 tbsp Sugar
* Water (enough to cover the pork)
* 1 Carrot
* 1 Knob of Ginger
* 4 Boiled Eggs
*
* Ramen:
* 2 Ltr Water
* 5 Small Chicken Stock Cubes or 4 tbsp Granulated Chicken Stock
* or
* 2 Ltr Chicken Stock and 120ml Pork Stock
* 3 tbsp Soy Sauce
* 2 tsp Kombucha Powder (Optional)
* 600g Fresh or Dry Chinese Egg Noodles
* 2-3 Spring Onions
* 120g Fresh Soy or Bamboo Shoots
* A Pinch of Red Chilli
Pork Ramen Noodles

1. Add the oil to a deep sauté or frying pan and over a high heat

2. Color the meat evenly on all sides until golden brown;

3. When the meat is brown all over add the sliced carrots, ginger, garlic, spring onions, soy sauce, sake, sugar and cook for a further 2 minutes;

4. Cover the pork with water and cook over a low heat for 1 hour. If any of the meat is exposed make sure to flip it every 10 minutes so as it cooks evenly;

5. Using a spoon remove any of the fat from the surface of the stock;

6. Chop the spring onions and zucchinis and set to one side to be used later;

7. Boil the eggs in some salted water for 9 minutes. Allow them to cool down before peeling them and adding them into the stock that the pork is cooking in;

8. After a further 6 minutes remove the pork and slice into small pieces. At this stage also remove the eggs and cut in half lengthwise;

9. Add the pork stock to the chicken stock.

10. Bring a large pot of water to the boil and place the noodles into the water. Cook according to instructions on the packet using a pair of chopsticks to stir occasionally;

11. Add the chopped spring onions and zucchinis to the stock mixture;

12. Strain the noodles thoroughly and place into a large serving bowl;

13. Spoon the stock and the vegetables over the noodles until they are totally covered;

14. Layer the pork and eggs over the noodles and spoon some more stock over the noodles;

15. Top with pickled coriander and serve.

Ingredients: (for 4 servings)

1.5 liters tonkotsu soup (1 kg pork bone, 2 liters water, 5-6 cloves of garlic, 1 onion), 4 packs chinese noodles, yakibuta (600 g pork rib, 1 cup soy sauce, 1/3 cup mirin, worstershire sauce, ginger), 200 g bean sprouts, 1 green onion.

Preparation:

Tonkotsu soup

1. Cut tonkotsu into large pieces.
2. In a deep large pot, bring water to a boil. Add tonkotsu. To prevent meat from overpowering the flavor, make sure water is boiling before putting in meat.
3. Add whole: peeled onion and garlic cloves.
4. Remove Aku (foam) regularly, boil for 3 hours.
5. Filter through kitchen croth (or paper towel) placed on strainer.

Yakibuta (Nibuta)

1. Cut pork rib or any meat with fat into 4-5 cm pieces.
2. Put tonkotsu soup back into the pot and bring to a boil. Add meat and boil for 1 hour. Remove foam on top often.
3. When meat is tender, turn off heat and remove meat.
4. In a different pot, add together soy sauce, mirin, ginger slices and a few drops of worstershire sauce.
Add meat to this.
5. Turn meat over. Boil for 20 minutes. Allow flavor to seep in.
6. Cut meat into 7-8 mm thickness. Save remainer liquid for soup stock.

Toppings:

1. Wash bean sprouts and boil for1 minute. Do not over-cook. Drain.
2. Slice green onions thinly.

How to make:

1. Loosen Ramen noodles before adding to a large pot of boiling water. Cook 1-2 minutes to desired firmness.
2. In Chinese noodle bowls, put in 1-2 Tablespoons of soup stock.
3. Drain noodles. Place in bowls immediately.
4. Fill bowls 70-80% full with tonkotsu soup.
5. Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta
6. Add pepper to taste.

Hint: While cooking the meat make sure to add soup stock. Don’t let all the soup boil away.