Spicy Pork Shrimp Pho Ramen Food

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.

RAMEN PHO

Steps:

• Zest half of the lime, then cut it in half and juice one of the halves. Cut the other half into 2 wedges.
• Layer the ramen and seasoning, onion, sriracha, soy sauce, fish sauce, kale, lime zest and juice, ginger and steak in a large heatproof soup bowl. Pour the boiling water into the bowl and let it sit undisturbed for 2 minutes. Stir with chopsticks, garnish with the lime wedges and serve immediately.

SHRIMP RAMEN

Steps:

• Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Pour off all but 3 tablespoons of the bacon fat from the saucepan. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the shiitakes and cook, stirring, until browned, about 6 minutes.
• Pour in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Add the ramen and boil until tender, about 2 minutes.
• Remove the broth from the heat and stir in the shrimp. Let stand until the shrimp are cooked, 1 to 2 minutes. Serve topped with the chives.

GUSSIED-UP RAMEN

Steps:

• Add 2 cups of water to a small pot over high heat. Add the seasoning packet from the instant ramen, along with the ginger, chili paste, mushrooms and garlic. Bring to a boil.
• Add the ramen noodles, green beans and chicken and cook until the noodles are softened and the chicken is heated through, about 3 minutes. Remove from the heat and stir in the spinach and butter. Stir until the butter has melted and the spinach has wilted, about 30 seconds. Transfer to a large bowl.
• Garnish the edge of the bowl with the hoisin sauce, bean sprouts and carrots. Drizzle over the sesame oil and enjoy.

ASIAN RAMEN SHRIMP SOUP

Steps:

• In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes. , Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook until heated through, 3-4 minutes longer.

SPICY SHRIMP RAMEN

Steps:

• Break noodles in half inside of packet.
• Make noodles as directed on package.
• While noodles are preparing, heat a small pan over medium heat.
• Add butter and shrimp.
• Season with garlic powder, creole seasoning,and black pepper.
• Cook shrimp for about 4 mins (until pink).
• When noodles are done drain them leaving about 1/4 cup of the water and place in a bowl.
• Add seasoning packet, shrimp out of the pan, and hot sauce (I sometimes add a couple of pinches of the creole seasoning again to the noodle mix).
• Mix together and enjoy =].

SHRIMP PHO

Steps:

• Combine chicken stock, vegetable broth, shallots, soy sauce, fish sauce, ginger, rice vinegar, brown sugar, garlic, pepper, cinnamon stick, and star anise in a large pot. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until flavors combine, 1 to 2 hours. Strain out solids and return broth to the pot.
• Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.
• While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.
• Drain noodles and rinse until cold water. Divide among 6 large soup bowls. Ladle hot broth over noodles and top with shrimp, bean sprouts, and green onions. Serve basil, cilantro, mint, and lime wedges alongside.

SPICY PORK & SHRIMP PHO RAMEN

Steps:

• NOTE: The ingredients at the end (from the Ramen Soup Mix on down) of the ingredients list are what you need to add the below two ingredients. But unfortunately the Foods.com database doesn't recognize Togarashi and Hondashi powder. I put them in here for you so you can make your own. But really, just buy Togarashi and Hondashi powder, it is far better --
• 1 teaspoon of Togarashi Powder.
• 1 teaspoon of Hondashi powder.
• Step 1: Prepare the Pork Loin and Chill.
• Prepare a pork loin marinade the same was as this recipe (@230339), but resist the temptation to eat it on the spot! (Maybe make two and then save the second one?).
• Sear on the outside only, do not cook through (it should be essentially raw in the middle). After seared, put it in the refrigerator to cool. Then after it is cold (maybe a few hours, or over night) put it in the freezer for about 30 minutes before you slice, as it will be too soft to get really thin slices.
• Once the pork has slightly frozen to give it a firmer texture, slice very thinly. It should be slightly raw in the middle, so you want to cut thin to allow it to cook in the broth when you serve it.
• Take the pork out of the refrigerator/freezer and after it is sliced thin, lay it out on a plate before doing anything else in this recipe, so it gets to room temperature by the time you serve. Cover it with foil or plastic wrap until ready to serve.
• Step 2: Prepare the Spices.
• Take all the powdered spices, mix them together, and grind them, especially the fennel seeds to a powder. The finer you make this powder the better.
• Grind ginger root down using a grater, or just slice.
• Add all the spices to a small pan and toast the spices slightly. Then add the water to that pan and simmer until the rest of the stock is ready.
• Step 3: Prepare the Vegetables.
• Slice the onion into strips about 1 inch, no more.
• Slice all the garlic. I like to leave them in thin slices that look like tiny medallions, but you can either mince or cut as you like. I suppose if you just crushed them slightly and left them whole, that would be fine too, if you want to remove them after.
• Separate the whites from greens on the scallions, and then slice all into tiny rings. Use the whites in the early part of the recipe, and reserve the greens to add to the soup raw.
• Slice the basil down into chiffonade ribbons and cut in half again.
• Remove stems and rough chop the cilantro.
• Boil, rinse, chill 2 servings or so of your favorite ramen or Asian noodles for soup. I use Thai Kitchen Thin Rice Noodles, prepared as the package directs. Typically we only have half the package for this size soup.
• Step 4: Now that all the prep is done, lets make the stock!
• Put the 2 tablespoons of peanut oil in a wok or Dutch Oven style pot and heat to shimmering.
• Add the white onions and the scallions, as well as the jalapeno pepper, sauté until the onions are just beginning to get translucent, about 3 minutes.
• Add the garlic to the pot and sauté for another 2 minutes.
• Add the beef stock, beef paste, and the water.
• Heat all to a boil and then reduce heat to medium high (a high simmer).
• Add the liquid ingredients Ponsu, mirin, etc.
• Take the spiced water, and use a strainer to transfer all the water into the soup base. The strainer is just to get the larger bits of ginger or fennel out if you like. However, you can certainly not strain if you like. (I never strain it, but my wife doesn't like the bits of fennel or ginger in the soup.).
• Step 5: Prepare the Noodles.
• Boil the noodles according to the directions, but cook them just a bit shy of done so that they are springy, not mushy.
• You can boil some finely cut broccoli or other vegetables you might like into the noodles if you have a desire for that. I sometimes do, or might add carrots and broccoli. By par boiling them in the water with the noodles, they are less likely to be wilted when you serve the soup.
• Rinse with cold water to stop the cooking and set aside.
• Step 6: Prepare your bowls.
• Make sure you select deep bowls, this is a dish that will need to set for a few minutes before you eat, and the stock should completely cover all ingredients you put in the bowl first.
• Take all the veggies, noodles, sliced pork, shrimp and basil and put in the bowls in the typical decorative style you see a pho bowl prepared. Don't over fill as this may affect the final cook of the pork and noodles.
• Step 7: Pour the Stock and Serve.
• Once everything is in the bowls, spoon or pour the soup base over the ingredients. Allow the water to finish cooking the pork before eating.
• Again, my wife is particular about the pork, so I will often toss the pork into the stock pot at the end for about 1 minute, just to make sure it is cooked through. But if you cut the pork thinly enough, and it is room temperature before hand, it should cook in about 1 to 3 minutes while the bowl is steaming in front of your guests.
• Step 8: Optional garnishes.
• Sometimes I find this is excellent if you add fresh raw bean sprouts in a pho style. Additionally, you can prepare a few marinated hard boiled eggs in the Japanese Ramen style. Also, the scallions you add at the end can be very heavy if you like it to have a bit of kick.
• Add A wedge of lime if you like, and possibly mint.