This weekend was one of those lazy ones where the days seem to tangle together. I hit a wall on Saturday afternoon, and the next 24 hours were all a blur. It was one of those weekends where all of your meals are either delivered or eaten straight from the cereal box. It was one of those weekends where Netflix and YouTube TV gang up on you to ask if you’re still watching – multiple times in one day. Like I’m not going to finish a juicy episode of SVU. I’m not a monster. It wasn’t until dinnertime that I realized it was Sunday and I needed a proper meal. It was also then that I realized my rent was due in two days and my credit card bills just came in. What’s one broke girl to do? This is when she turns to old reliable – ramen! Spicy Pork Ramen Noodles perform in the clutch! That’s a #sportsreference for all of my heterosexual male readers out there 😉
Ramen is back in vogue, if you hadn’t heard. What used to be a staple for college students and starving artists is making its way into hipster restaurants and Whole Foods everywhere. These Spicy Pork Ramen Noodles can be made with fresh or dried noodles – dress them up with a sweet and spicy pork sauce. I like to eat these noodles alongside blanched bok choy or broccoli and sprinkled with chopped roasted peanuts, sliced scallions, and toasted sesame seeds.
- 10 ounces fresh ramen noodles, such as Nona Lin (or 13 ounces dried)
- 1 tablespoon vegetable oil
- 8 ounces ground pork
- 1/4 cup chicken stock or low-sodium chicken broth
- 3 tablespoons chili garlic sauce, such as Huy Fong
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon minced fresh ginger
- Blanched bok choy, chopped roasted peanuts, sliced scallions, and toasted sesame seeds, for serving
- Bring a large pot of water to a boil; add noodles and cook until tender, about 2 minutes. Drain and rinse under cold water.
- Meanwhile, heat oil in a medium skillet over medium-high. Add pork and cook, breaking up meat with the back of a spoon, until cooked through, about 6 minutes. In a small bowl, whisk together stock, chili sauce, soy sauce, honey, and ginger; add to pan; simmer until thickened slightly, about 1 minute. Add noodles and toss to combine. Serve with blanched bok choy and sprinkle with peanuts, scallions, and sesame seeds.
Amount Per Serving: Calories: 470