Ramen Pork N Peppers Recipes

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.

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.

Steps:

• Combine the chicken broth, 2 1/2 cups water, the sliced ginger, 3 smashed garlic cloves, 2 cut-up scallions, the shiitake mushrooms, soy sauce and rice wine in a large pot. Cover and bring to a boil. Reduce the heat to low and gently simmer, covered, until the mushrooms are soft and the broth is flavorful, 35 to 40 minutes. Season with salt and pepper.
• Meanwhile, combine the hoisin sauce, sesame oil, minced ginger, minced garlic, a pinch of salt and a few grinds of pepper in a medium bowl. Prick the pork chops all over with a fork and add to the bowl; turn to coat. Let marinate at room temperature, 15 to 20 minutes.
• Heat a grill or grill pan to medium high. Grill the pork chops until cooked through, about 2 minutes per side. Remove to a cutting board and let rest 5 minutes. Thinly slice the pork chops.
• Bring a separate large pot of water to a boil. Gently add the eggs in their shells, return to a simmer and cook 6 1/2 minutes. Drain and run under cold water. Peel the eggs and cut in half.
• Return the pot of water to a boil. Add the noodles and cook as the label directs, stirring often. Drain and divide among 4 bowls.
• Strain the broth through a fine-mesh sieve into a separate pot. Add the spinach and stir to wilt slightly. Ladle the broth and spinach over the noodles and top with the pork, sliced scallions and eggs; season with shichimi togarashi.