Spicy Pork Ramen Noodle Soup Food

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.

SPICY PORK RAMEN

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.

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.

SPICY ASIAN RAMEN NOODLES

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.