Servings: people

serving size unit

2
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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 & 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.

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.

2 Packages Oriental or Beef Ramen Noodles
1/2 Cup Diced Carrot
1/2 Cup Diced Onion
1/2 Cup Diced Celery
1 Cup Frozen Broccoli
1 Tablespoon Ginger Powder
1 Tablespoon Black Pepper
1/2 Cup Soy Sauce
2 Cups Diced Firm Tofu

Directions

Mix Tofu with 1/2 tablespoon Ginger, 1/2 Tablespoon Pepper, and 1/4 cup Soy Sauce. Allow to sit in fridge overnight. Cook ramen noodles in a pot. Drain and save 1 cup of water and seasoning packets. In hot pan or wok, saute carrot in a small amount of oil. When carrot in slightly tender, add onion and celery. Saute until tender. Add frozen broccoli and saute until thawed. Mix reserved 1 cup of water, seasoning packets from the ramen, and remaining soy sauce. Add to vegetables. Add drained ramen noodles and saute until liquid forms a light sauce. Add tofu and saute until hot. Serves 4

Directions: Cook instant noodles per directions and then crack and egg in it before removing from heat. Flip egg around try not to break it but make sure it’s cooked.

* 1 package vegetarian ramen noodles, including spice packet
* 1 can tomato soup (condensed)
* 1/2 block firm or extra-firm tofu, cubed

Preparation:
Prepare vegetarian ramen noodles according to the package instructions. Reduce heat to a slow simmer and add can of tomato soup and tofu. Allow to cook for at least five minutes, stirring occasionally.

Servings: Makes 6 servings.

Ingredients
8 tablespoons olive oil
3 tablespoons sugar
3 tablespoons unseasoned rice vinegar
3 tablespoons soy sauce

1 3-ounce package Asian noodle soup mix (such as Top Ramen), noodles coarsely broken
1/2 cup slivered almonds
2 tablespoons sesame seeds
1 10-ounce bag ready-to-use spinach leaves
1 bunch green onions, chopped
Preparation
Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper.

Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add noodles from soup mix (reserve seasoning packet for another use), nuts and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden, about 8 minutes. Pour contents of skillet into large bowl and cool 10 minutes. Add spinach and green onions to same bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

Ingredients

* 1/2 lb beef, cut into strips
* 1/2 cup red bell pepper, cut into strips
* 1/2 cup green bell pepper, cut into strips
* 2 (3 ounce) packages ramen noodles (1 beef, 1 oriental flavor)
* 1/2 cup snow peas
* 1/2 cup broccoli
* 1 tablespoon teriyaki sauce
* 1 tablespoon vegetable oil
* 1/2 teaspoon garlic powder
* 1/2 teaspoon ginger powder

Directions

1. Fill a large saucepan 2/3 full of water.
2. Bring to a boil.
3. When water boils, add ramen noodles and cook 3 minutes.
4. Drain.
5. Meanwhile, in a wok or large frying pan, heat oil on high heat.
6. Add beef, vegetables, teryiaki sauce, garlic, ginger, and seasoning packets from ramen noodles.
7. Stirfry until beef is cooked through.
8. Add noodles and toss to combine.

* 1 lb round steak, sliced in thin strips
* 2 cloves garlic, minced
* 1 onion, sliced thin
* 1 C. mushrooms, sliced
* 1 pkg frozen stir fry veggies, thawed
* 6 T. reduced sodium teriyaki sauce
* 1 tsp hot chili oil
* 1 T. dry sherry
* 1 T. corn starch
* 2 T. peanut oil, divided
* 2 pkg ramen noodles, oriental flavor
* 1 T. sesame oil
* ¼ C. peanuts, chopped
* ¼ C. green onions, chopped

Directions

1. Combine 2 T. teriyaki sauce and chili oil in med bowl. Add beef and toss to coat; set aside.
2. Combine cornstarch, remaining 4 T. teriyaki sauce and sherry in small bowl; stir until smooth. Set aside.
3. Heat wok over high heat about 1 min or until hot. Drizzle 1 T. peanut oil into wok and heat 30 seconds. Add half the beef mixture; stir-fry 2 min or until beef is barely pink in center. Remove beef to large bowl. Repeat with remaining beef mixture. Reduce heat to med-high.
4. Add remaining 1 T. peanut oil to wok and heat 30 seconds. Add garlic, mushrooms and onion; stir-fry 2 min and add thawed veggies and stir fry for 5 min or until vegetables are tender.
5. Stir cornstarch mixture until smooth and add to wok. Stir-fry 30 seconds or until sauce boils and thickens.
6. Return beef and any accumulated juices to wok; cook until heated through.
7. Cook Ramen in boiling water for 2 min. drain all water off. Heat skillet with sesame oil, add noodles and sprinkle with seasoning packets. Stir fry for a couple min.
8. Divide noodles among 4 plates, serve stir fry over noodles, sprinkle with peanuts and green onion.