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Kitchen Notebook

July 04, 2016

Pan Fried Miso Ramen with Pork Belly

35 Mins

Prep Time: 35 minutes

Serves 2

Ingredients:

  • 1 package Sun Noodle Ramen
  • 8 ounces Pork Belly, cut into 1/4" slices
  • 1 cup Napa Cabbage, shredded
  • 1/2 cup Broccoli stems, finely sliced
  • 3 Baby Carrots, peeled and finely shredded
  • 1 Egg, slightly beaten
  • 1 Tbsp. Chickpea Miso
  • 1 Scallion, cut on the bias, for garnish
  • 1/4 cup Sweet Corn, for garnish
  • 1 Tbsp. Sesame or Neutral Oil
  • 3 Tbsp. Soy Sauce
  • 1 Tbsp. Garlic, minced
  • Salt to taste

Bring a medium sized pot of water to a rapid boil. While you're waiting, heat 1 Tbsp. oil in a large sauté pan over medium-high heat. Add the sliced pork belly and brown evenly, about 2 minutes per side. Remove to a bowl and turn the heat off.

When the pot with water has begun to boil, add the noodles and stir continuously with a fork or chopstick for 30 seconds. Continue cooking on high for 3 minutes. Strain in a colander and rinse with cold water for 30 seconds. Set aside.

In the same sauté pan used for the bacon, heat the rendered fat and oil until hot. Add the cabbage, broccoli stems, carrots and a pinch of salt. With a wooden spoon, stir and shake the pan constantly, until the vegetables are tender, about 3 minutes. Add the noodles, garlic and egg. Let cook for 3 minutes longer, stirring only once. In a small bowl, whisk the miso into the soy sauce and add to the noodles. Stir until coated. Divide among 2 shallow bowls. Garnish with the scallion and sweet corn.

35 Mins Asian Bacon Broccoli Carrot Corn Dinner Egg Lunch Meat Napa Cabbage Noodles Pork Pork Belly Ramen Scallion

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35 Mins Asian Bacon Broccoli Carrot Corn Dinner Egg Lunch Meat Napa Cabbage Noodles Pork Pork Belly Ramen Scallion


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