Ramen with Pork and Cabbage
WHY THIS RECIPE WORKS Instant ramen might come with microwave instructions, but the quick preparation doesn't do these Japanese noodles justice. For our recipe, we kept the instant noodles but ditched the salty seasoning packet in favor of building our own sauce. We started by stir-frying marinated thinly sliced country-style pork ribs in a 12-inch nonstick skillet, which was big enough to hold the pork, vegetables, and adding garlic, ginger, and red pepper flakes. Chicken broth. noodles. Next, we added scallions, cooking until softened before oyster sauce, and sesame oil created a sauce with savory, sweet flavor in which we simmered the ramen until it was tender and the sauce was thickened. Green cabbage, stirred in at the end. es for senving 3. skillet white 30 you buy since you won't be using the seasoning packets sold added freshness. It doesn't matter which flavor of ramen noodles with the noodles. To make the pork easier to slice, freeze it for 15 minutes. The sauce in this dish will seem a bit brothy when finished, but the liquid will be absorbed quickly by the noodles when serving. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 45
Ingredients
1-1/2 teaspoons water
1/4 teaspoon baking soda
8 ounces boneless country-style pork ribs, trimmed and sliced thin crosswise
4 teaspoons soy sauce, divided
1 teaspoon cornstarch
1 tablespoon vegetable oil, divided
6 scallions, white and green parts separated, sliced thin on bias
3 garlic cloves, minced
1 teaspoon grated fresh ginger
Pinch red pepper flakes
1-3/4 cups chicken broth
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil
2 (3-ounce) packages ramen noodles, seasoning packets discarded
1-1/2 cups shredded green cabbage
Directions
Combine water and baking soda in a medium bowl. Add pork and toss to coat; let sit for 5 minutes. Add 1 teaspoon soy sauce and cornstarch and toss until well combined.
Heat 1-1/2 teaspoons vegetable oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add pork in a single layer, breaking up any clumps, and cook, without stirring, until browned on the bottom, about 1 minute. Stir and continue to cook until pork is no longer pink, about 1 minute; transfer to a clean bowl.
Heat the remaining 1-1/2 teaspoons vegetable oil in the now-empty skillet over medium-high heat until shimmering. Add scallion whites and cook until softened, about 2 minutes. Stir in garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Stir in broth, oyster sauce, sesame oil, and remaining 1 tablespoon soy sauce and bring to a boil. Arrange noodles in the skillet in an even layer; you may need to break noodles to fit. Cover, reduce heat to medium, and simmer until noodles have softened on the bottoms (tops will still be dry), about 3 minutes.
Uncover the pot and, using tongs, flip noodles and stir to separate. Stir in cabbage and scallion greens and cook until noodles are tender and cabbage is wilted, about 2 minutes. Stir in pork along with any accumulated juices and cook until heated through, about 30 seconds. Serve.
