SPICY PORK RAMEN NOODLE SOUP
Steps:
- Preheat the oven to 150C/300F. Place a large casserole pan on the hob, add 1 tbsp of the oil and heat until very hot.
- Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.
- Pour the stock over the pork.
- Add in the onion, the whole carrot, celery, garlic and ginger.
- Now add the mirin, soy sauce, gochujang and the red chilli. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours. NOTE: Check two or three times during cooking, and top up with a little boiling water if needed. You'll need at least 1 litre of liquid left by the time the pork finishes cooking.
- Take the pan out of the oven and place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.
- Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.
- Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes.
- Remove the eggs from the heat and place in a bowl of cold water to stop the cooking process.
- If you're using dried noodles, place the noodles in a pan of boiling water and boil for 5 minutes. Then drain, run under cold water (to stop them sticking) and put to one side.
- Heat the remaining oil in a frying pan.
- Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times.
- Push the leeks to one side of the pan and add the spinach to the pan. Allow to wilt for 1 minute.
- Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach and carrot matchsticks.
- Carefully peel the two eggs and slice in half. Place 2 halves in each bowl.
- Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.
Nutrition Facts : Calories 670 kcal, Carbohydrate 53 g, Protein 45 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 265 mg, Sodium 2351 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
SPICY SHRIMP RAMEN
I love shrimp flavored ramen and just shrimp period. I was looking for something quick so of course I reached for the ramen but then realized I had a few pieces of shrimp left in a bag from a dinner the night before. So I decided to try and make a "shrimp pasta" and it turned out so good! Note: when I made this I just added the seasoning to my taste so im going to try my best to put it in measurements.
Provided by roxsi
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Break noodles in half inside of packet.
- Make noodles as directed on package.
- While noodles are preparing, heat a small pan over medium heat.
- Add butter and shrimp.
- Season with garlic powder, creole seasoning,and black pepper.
- Cook shrimp for about 4 mins (until pink).
- When noodles are done drain them leaving about 1/4 cup of the water and place in a bowl.
- Add seasoning packet, shrimp out of the pan, and hot sauce (I sometimes add a couple of pinches of the creole seasoning again to the noodle mix).
- Mix together and enjoy =].
Nutrition Facts : Calories 150.3, Fat 12.3, SaturatedFat 7.4, Cholesterol 94.4, Sodium 206.5, Carbohydrate 1.3, Fiber 0.2, Sugar 0.2, Protein 8.8
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