Simple Pork Ramen with Vegetables

It has been a wonderfully busy couple of weeks with William’s first birthday and my little sister’s wedding.  Both celebrations were so special, filled with family and friends and of course, delicious cake!

Today’s recipe is the first time I’ve made Japanese classic ramen, this version simplified with chicken stock instead of pork stock or demi-glace.  The best part about the dish is the seared and roasted pork, a technique that is perfect for hundreds of recipes.  I used the vegetables I had on hand but you could try eggplant, carrots or whatever you prefer.  I sautéed the veggies for more flavor before simmering the broth and seasonings to make a fragrant broth bowl.  I had trouble finding fresh ramen noodles, so I used the packaged variety. I used chicken stock but if you want to make your own pork stock I’m sure it would be delicious! DSC_0412

What to buy (serves 2):

  • 1 pound pork tenderloin
  • salt and pepper, to taste
  • olive oil
  • 1 yellow onion, diced
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 package ramen noodles (sauce packets discarded)
  • 1 tablespoons rice vinegar
  • 1, 1 Inch piece ginger, minced
  • 2 cups chicken broth
  • 1-2 tablespoons soy sauce, to taste
  • 1/4 cup cilantro leaves, optional garnish
  • sriracha, optional garnish

What to do:

  • preheat oven to 450 degrees
  • heat a large pan over medium-high heat
  • pat dry and season the pork with salt and pepper
  • cook pork until outside is lightly browned about, 2 to 3 minutes per side
  • transfer pork to a foil-lined sheet pan and roast for another 10 to 12 minutes, or until cooked through, remove from the oven and transfer to a cutting board, let rest for at least 5 minutes before slicing
  • meanwhile, using the same pan used to sear the pork, add 1-2 tablespoons of olive oil and heat over medium-high, add onion, zucchini and red pepper and cook, stirring occasionally for 3-4 minutes, or until browned
  • season with salt and pepper to taste and set aside on a plate
  • using the same pan, add rice vinegar, ginger and broth and heat over medium-high heat until boiling
  • add noodles and boil, stirring occasionally, until tender, 2 to 3 minutes
  • stir in the soy sauce and remove from heat
  • serve hot topping broth mixture with the pork, cilantro, and sriracha or other hot sauce

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