Spicy Pork Ramen Noodles
SPICY PORK RAMEN NOODLES
Thick spicy well-seasoned broth with sauteed vegetables, slow-cooked pork shoulder, and bouncy Ramen noodles topped with a silky boiled egg. Its an incredibly flavorful soup that is sure to please on those cold winter nights. Ramen is a Chinese inspired soup that will fill you up and make you warm from head to toe.
Ramen noodles are something that my kids eat all the time. The easy ones that you boil a few minutes and put that little packet in for flavor. They are fast, easy and pretty yummy. This recipe is a little more complicated than that. But, it’s worth the work. The first time I made this recipe I eat until I hurt myself. it’s that good.
WHAT YOU NEED
olive oil
pork shoulder
salt
pepper
carrots
onion
celery
shitake mushrooms
garlic
ginger
chicken stock
mirin
soy sauce
chili paste
red chili
eggs
dried ramen noodles
leek
baby spinach
sesame seeds
red chili flakes
HOW TO MAKE IT
preheat oven to 400 degrees. Heat oil in a large pot. Season the pork with salt and pepper, and brown all sides. Place in a baking pan, and pour 1 cup chicken broth in the pan.
Cover and let cook for 4 hours. Chop the carrots, onion, celery, mushrooms and leek.
Add them to the pan you browned the pork in along with the garlic, ginger, mirin, soy sauce, chili paste, and red chili. Sautee on medium for about 10 minutes.
Turn the heat down to low. Add the baby spinach, and 4 boxes of chicken stock let simmer. When the pork is finished and shreds easily with a fork. turn the heat up to a boil. Boil the eggs in a separate pan for 6 minutes. Add the dried ramen to the boiling broth for 2 minutes. remove from heat. Add the pulled pork mix well and pour it into separate bowls. add one boiled egg to each bowl and sprinkle with sesame seeds.
Spicy Pork Ramen Noodles
Ingredients
- 2 tbsp olive oil
- 1 pork shoulder
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 carrots (chopped)
- 1 onion (chopped)
- 1 stick celery (chopped)
- 1 leek (chopped)
- 1 package shitake mushrooms (chopped)
- 3 tbsp garlic (minced)
- 2 tsp ginger (minced)
- 4 boxes chicken stock
- 2 tbsp mirin
- 3 tbsp soy sauce
- 2 tbsp red pepper paste
- 1 red chili
- 1 package baby spinach
- 6 eggs
- 4 packs dried ramen noodles (seasoning removed)
- 1 tsp sesame seeds
- 1 tsp red pepper flakes
Instructions
- preheat oven to 400F.
- Heat oil in a large pot on the stove
- Season pork with salt and pepper
- Brown on all sides in pot
- Chop the carrots, onion, celery, shitake mushrooms, garlic, ginger, and leek
- Place the browned pork in a baking pan. pour 1 cup chicken stick in the pan
- Cover and cook for 3 hours
- Add the chopped veggies to the pan you browned the pork in along with the mirin, soy sauce, red pepper paste, and red chili
- Simmer for 10 minutes
- Add the rest of the chicken stock and turn the heat down to low
- Let simmer on low while the pork cooks.
- When the pork is about finishes turn the heat up to boiling on the broth
- Start boiling some water for your eggs
- Boil the dried noodles for 2 minutes in the broth and remove from heat
- Boil eggs for 6 minutes
- Add the pulled pork to the pot and mix well
- Devid the ramen into 6 bowls
- Top each bowl with a split boiled egg and sesame seeds