Pork Ramen Noddle

Pork Ramen Noddle

This is how I layer my Pork Ramen Noddle: I make the pork, mushrooms and broth separately. And then, it’s the layers of ingredients that make all the difference.

You can also watch a video of me and my daughter, Bianca, making this dish on You Tube.


Pork Ramen Noddle

Serves 4


4 tablespoons extra virgin olive oil

1 pound cremini mushrooms, quartered

1 shallot, finely minced

Kosher salt and freshly ground pepper

1 pound pre-cooked pulled pork

1 onion, sliced

1 pound ramen noodles, cooked

2 scallions, white and green parts, cut ion the bias

2 hard-boiled eggs, cut in half

6 cups reduced sodium beef broth

2 radishes, cut into thin stripes

2 baby cucumbers, sliced

1 cup cilantro leaves (not chopped)


  • Prepare the mushrooms: heat 2 tablespoons olive oil in a large saute pan on high heat. Add the mushrooms and cook, without stirring until it starts to release its oil, about 3 minutes. Add the shallots, and season with salt and pepper. Mix everything and cook until mushrooms are soft and tender, about 5 minutes all together. Transfer to a plate and let cool.
  • Prepare the Pork: using the same pan as the mushrooms, heat the remaining olive oil and add the sliced onions. Season with salt and pepper and cook, stirring frequently with a wooden spoon until it soft and translucent, about 5 minutes. Add the pulled pork and break it up in pieces, making sure pork is completely broken up into thin threads. Cook, stirring frequently until pork is completely flavored. Add about ¼ cup water if necessary. Season with salt and pepper. Transfer to a plate and let cool.
  • Meanwhile, heat the beef broth and make sure it’s well seasoned.
  • To assemble the Ramen Soup, place some cooked noodles, about ¼ cup pulled pork and some mushrooms in a bowl. Ladle the broth on top, and garnish with the scallions, cucumbers, radish, eggs and cilantro. Serve immediately.



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Bean Broth

Bean Broth with Croutons

I used black eyes peas simply because that’s what was in my pantry. Feel free to use any kind of dried beans to make this delicious bean broth recipe and serve with croutons, parsley and Parmesan, or other garnishes that you might prefer. I used the ends of a loaf bread to make garlic croutons. It goes to show, in times of pandemic, nothing goes to waste! Inspired by the magazine Bon Appetit, this is another great one! You can watch a video of me cooking this recipe with my kids here. 


Bean Broth With Croutons

Serves 4 to 6 people


For the Black Beans:

1 pound dried black eyed beans, picked over and rinsed (but not soaked)

8 to 10 cups water

2 tablespoons extra virgin olive oil

3 to 4 cloves of garlic, peeled and whole

Kosher salt and freshly ground pepper

3 fresh bay leaves


For the Croutons:

2 end slices of any type of country bread

1 tablespoon olive oil

1 tablespoon unsalted butter


Freshly grated Parmesan cheese

Freshly chopped parsley


For the Beans:

Place the black beans in a pressure cooker and cover with tap water by 2 inches. (about 8 to 10 cups of water). Add the olive oil, garlic, salt and pepper and bay leaves. Lock the lid and bring to a boil. When you hear the sound of the pressure cooker in full gear, reduce the heat to medium- low (it is very important to maintain a constant gentle pressure because the pressure keeps increasing as the boiling point of the water increases). Check the beans after 20 to 25 minutes – they should be tender, showing no traces of starch, but not mushy. The water will be cloudy. Remove from the heat and set aside.


For the Croutons:

Tear the bread into small pieces or cut them with a serrated knife. In a large saute pan over medium heat, add the oil and butter. add the bread in a single layer. the oil and butter should be bubbling lightly. Adjust the heat as necessary and keep stirring the croutons as often as you can, to make sure they turn golden evenly all around. Cook until the croutons are crisp and a beautiful golden rich golden brown on all sides, 5 to 10 minutes. Transfer to a plate lined with paper towels. Let them cool completely. Once cooled they can be stored in the refrigerator and warmed back in a hot oven for 3 minutes to crisp up again.

To assemble, pour some of the beans into bowls and garnish with croutons, parmesan and parsley.


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Duck Stir Fry

Duck Stir Fry

Duck Stir Fry

Duck Stir Fry

Serves 4

During these quarantine cooking days, whatever is available in the market and is on sale, is what we buy. As I mentioned in the Quarantine Cooking Club video on You Tube, my husband went to Costco and found a package of pre-cooked duck for sale. Knowing of our daughter’s love for game meats, he bought and said, “I’m sure you’ll find something interesting to do with it”. Duck Stir Fry! Hello! The package from Maple Leaf contains one half duck, roasted weighting net 28oz (1 lb + 12oz). It also comes with an orange sauce, which I didn’t use at all. By the time I pulled the meat, it yields about 2 cups pulled duck meat. We love “stretching” the duck by making this rice stir fry. It serve 4 generous portions, something we need these days!



2 tablespoons olive oil

1 small onion, finely minced

2 stalks celery, peeled and finely minced

1 carrot, finely minced

1 teaspoon dried oregano

1 teaspoon ground cumin

2 teaspoons kosher salt

2 cups cooked brown rice

2 cups pulled duck meat

2 tablespoons soy sauce

2 tablespoons freshly chopped parsley

2 tablespoons freshly chopped cilantro



Warm the olive oil in a large saute pan and add the onion, celery and carrot all together. Season with salt and pepper, cumin and oregano. Cook until soft, about 4 minutes.

Add the rice, duck, soy sauce and herbs and mix everything together, stirring occasionally until it all belongs together. You can add about ¼ cup water to moisten the dish. Taste and adjust the seasoning.


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