Ramen in a Hurry
"My version of Ramen. Tasty and beautifully displayed in a fraction of the time of a traditional Ramen recipe. Plus, I do a crispy fried egg, instead of the common soft-boiled egg.”Makes 2 large portions
- 4 cups beef broth
- 2 garlic cloves minced
- 1 tablespoon grated or minced ginger
- 1 to 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sambal oelek*
- 2 – 100 grams packs of noodles discard the seasoning packets
- 2 tablespoons canola oil
- 8 to 10 thin slices Johnston’s Pork Tenderloin
- 2 large eggs
- ¾ cup bean sprouts
- 2 green onions thinly sliced at a 45-degree angle
- 1 small sweet red pepper thinly sliced into rings
- Nori cut into a handful of small strips
- In a medium pot, add broth, garlic, ginger, soy sauce, rice vinegar, and sambal oelek. Bring to boil over high heat, and then reduce heat to simmer uncovered for 5 minutes.
- After 5 minutes of simmering, bring to boil by increasing heat and add noodles. Cook for 3 minutes, or until desired doneness.
- Meanwhile, heat a medium pan over medium/high heat until hot. Add oil to pan and fry pork slices until cooked and crispy. Remove pork from the pan (leaving the residual oil in pan) and set aside.
- As soon as pork comes out of pan, crack 2 eggs into pan and fry without flipping them. Once they are half set, poke yolk and continue to cook until bottoms of eggs are crispy. Remove eggs from pan and set aside.
- Divide noodles and broth equally between 2 large serving bowls. Top with crispy pork slices, crispy eggs, bean sprouts, green onions, red pepper, and nori. Serve immediately.
*Sambal Oelek is an Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers. One can usually find it down the imported (or Asian) food aisle of major grocery stores.