For many of us, “ramen” is synonymous with memories of college days. However, this ramen is all grown up and right on trend with culinary powerhouses in New York and London. This recipe calls for pork, but works well with just about any protein of your choice.
Ingredients
- 1 pound (450 g) pork tenderloin
- ¼ cup (60 mL) char siu sauce
- 2 tablespoons (30 mL) peanut oil
- ½ bunch spring onion, thinly sliced
- 3 garlic cloves
- 3 tablespoons (45 mL) fresh ginger, finely chopped
- 4 cups (960 mL) chicken broth
- 3 tablespoons (45 mL) soy sauce
- 3 tablespoons (45 mL) fish sauce
- ½ pound (225 g) ramen noodles
- 4 baby bok choy, quartered lengthways
- ½ pound (225 g) enoki mushrooms
- ½ cup (120 g) carrots, sliced
Preparation
- Brush pork with char siu. Marinate for 4 hours.
- Bake pork for 30-40 minutes at 350 F (177 C).
- Heat 2 tablespoons peanut oil in a large sauce pan over medium heat. Add spring onions, garlic, ginger; then cook for 2 minutes.
- Add broth, soy sauce and fish sauce. Bring to simmer at low heat for 10 minutes.
- Slice pork tenderloin and add to stock. Cook for 3-4 minutes, then add bok choy, carrots, mushrooms and noodles.
Questions?
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