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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Cashew Truffle Brownie

Cashew Truffle Brownies

Cashew Truffle Brownie

There is little question that chocolate has its own health benefits. The debut of this dazzling recipe for Cashew Truffle Brownie may be the ultimate sign that chocolate has become not merely accepted as a power food, but proudly distinguished as such. I added the word truffle to the title, as the center is really moist and dense, resembling the filling of a truffle. Talk about guilt free and gluten free! And for those of us who celebrate Passover, this is perfect. As a true chocoholic, I make it year-round. You can also use almond flour instead of cashew flour.

Watch the video of this recipe on my You Tube channel! And Don’t forget to subscribe!!

 

Cashew Truffle Brownie

Serves 8 to 10

 

1 stick (115g) unsalted butter

¾ cup (115g) coconut sugar

100g semi sweet (60%) chocolate

3 eggs

1 teaspoon vanilla

1/3 cup (55g) ground cashews

2 tablespoons (18g) cornstarch

2 tablespoons cocoa powder to dust

 

  • Pre-heat the oven to 350˚F. Grease an 8-inch square pan and line the bottom with parchment paper.
  • Melt the butter and sugar in a saucepan. Add the chocolate and stir constantly over low heat until melted. Remove from the heat and let it cool for at least 10 minutes.
  • In a bowl, lightly whisk the eggs with vanilla. Add to the chocolate mixture and mix well.
  • In another bowl, mix the ground cashews and cornstarch. Fold into the chocolate mixture.
  • Pour the batter in the pan. Bake until the top feels dry, but the center is very moist, about 15 minutes. Remove from the oven and cool completely. These brownies actually become better the second day and will keep well for up to 3 days.

if you have any questions about this recipe, contact me!

 

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