Homemade Spicy Pork Ramen Noodles Recipe
Ramen used to have a bit of a bad rep in the "West", but in recent years, it has become a "cool" dish. My take on a simple spicy pork ramen is packed full of great fresh flavours and texture,s and is fit to grace any table.
Servings 2 Servings
Calories 533kcal
Ingredients
- 2 Small Pork Loin Steaks 1-1½m or ½" thick
For the Marinade:
- 1 tablespoon Hoisin Sauce
- 1 tablespoon Oyster Sauce
- 1 teaspoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce
- 1 teaspoon Chinese Chilli Oil (I use Lao Gan Ma)
- ½ teaspoon Garlic Powder
For the Soupy Bit:
- 2 teaspoon Chinkiang Vinegar
- 4 teaspoon Fish Sauce
- 1 teaspoon Chinese Chilli Oil I use Laoganma
- 1 teaspoon Sugar
- 120 g Dried Ramen Noodles 2 Bundles
- 500 ml Chicken Stock 2 Cup
- 1 Small Red Onion 75g
- 100 g Bean Sprouts ½ Cup
- 2 tablespoon Mirin
- 2 Spring Onions
Instructions
- Mix together the ingredients for the pork marinade and add the pork, then allow to sit whilst you prepare the rest of the ingredients. The longer you can leave it, the better it will be (up to 12 hours), but you can cook it immediately, as I usually do.
- Mix together the Chinkiang vinegar, fish sauce, Chinese chilli oil and sugar and set aside.
- Cook the noodles as per the instructions on the packet, and then refresh them in ice-cold water and set aside.
- Finely slice the red onions into 2-3mm half-moon shapes.
- Thinly slice the spring onions.
- Heat a griddle pan over a high heat and cook the pork for 3-4 minutes per side, and then allow it to rest for 2 minutes.
- Whilst the pork is cooking, mix the sliced red onions with the mirin and allow to pickle for 5 minutes.
- Bring your chicken stock to a boil, and whilst the meat is resting, add all of the ingredients and allow them to warm.
- Slice the pork across the grain and serve it on top of the soup.
Nutrition
Serving: 1 | Calories: 533kcal | Carbohydrates: 56g | Protein: 40g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 88mg | Sodium: 1993mg | Fiber: 3g | Sugar: 25g
