Black Pepper Pork With Ramen Noodles Recipes

RAMEN PORK 'N' PEPPERS

Steps:

• Cook noodles according to package directions (discard seasoning packet or save for another use); drain and set aside. In a small bowl, combine the cornstarch, orange juice, soy sauce, vinegar, honey and pepper until smooth; set aside., In a large skillet, saute peppers in oil until crisp-tender. Stir cornstarch mixture and add to the skillet. Add pork. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in noodles; heat through.

SPICY PORK RAMEN NOODLES

Steps:

• Discard ramen noodle seasoning and cook ramen noodles in boiling water for 3 minutes. Drain. Set aside.
• In a bowl, stir together soy sauce, brown sugar, teriyaki sauce, and red pepper flakes.
• Heat oil in a large nonstick skillet. Add pork tenderloin slices, and cook until browned.
• Add the soy sauce mixture and continue to cook another 3 to 5 minutes.Add noodles and stir to coat in the sauce.
• Sprinkle with green onions and serve.

DAN DAN NOODLES

Steps:

• Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles.
• Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency.
• To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the Chile Oil and the chopped peanuts.
• In a large mixing bowl, whisk together the chile oil, peanut butter, soy sauce, rice vinegar, honey and a couple turns of black pepper until smooth. Set aside.
• Heat the oil and Sichuan peppercorns in a small saucepan over medium-low heat until the peppercorns start to sizzle and become fragrant, 2 to 3 minutes. In a small jar, combine the red chile pepper powder and salt. When the oil is hot, pour over the red chile and allow to sit and steep for a few minutes. Set aside.

BLACK PEPPER PORK WITH RAMEN NOODLES

Steps:

• Cut pork across grain into 1/4 inch wide strips; coat with mixture of garlic and 1 tbs. Stir-Fry Sauce.
• Let stand 15 minutes.
• Meanwhile, cook noodles only (not seasoning packet) in 2 qts boiling water 2 minutes; drain.
• Heat 1 tbs oil in hot wok or large skillet over high heat.
• Add pork and stir-fry 2 minutes; remove.
• Reduce heat to medium-high; heat remaining vegetable oil in same pan.
• Add onions; stir fry 1 minute.
• Add broccoli and 2 tbs water; stir-fry 3 minutes.
• Stir in pork, noodles, and remaining stir-fry sauce and pepper.
• Cook, stirring well, until all ingredients are coated with sauce.
• Add sesame oil and toss well to combine.

RAMEN WITH SPICY PORK

Steps:

• Preheat oven to 160 ° C. Peel the onion, celery, ginger and 1 carrot, cut into 3-4 parts, crush the garlic cloves.
• Rub the meat with salt and pepper. Preheat a large saucepan or pot, add 1 tbsp. l. butter and fry the meat until golden brown on all sides, transfer to a plate. Then add onions, carrots, garlic and celery and sauté, 5 minutes. Pour in mirin, broth, soy sauce, pepper paste and chili. Place back the pork to the pot and bring to a boil. Cover the pot with a lid and place in the oven for 4 hours. Turn the meat 2 times during cooking. Add hot water if necessary to maintain the volume of liquid.
• Remove the cooked meat from the pan, remove the fat. Use two forks to cut into thin slices. Strain the broth from the pan through a sieve, remove the vegetables. Return broth and meat to saucepan and place over low heat.
• Place the eggs in a medium size saucepan and add water until they are covered. Bring to a boil, then cook for 8-10 minutes. Transfer the cooked eggs to a bowl of cold water and peel.
• Boil the noodles in boiling water, 5-6 minutes then drain them using a strainer and rinse water and set aside.
• Chop the leeks thinly and sauté in oil, 5 minutes. Add spinach and cook for 1 more minute, season with salt and pepper. Cut the remaining carrots into thin long pieces.
• Divide the noodles into deep bowls. Pour in hot pork broth, add leeks, spinach and carrots. Cut eggs in half and add to bowls. Sprinkle the ramen with green onions, sesame seeds, and chili flakes.