Try this BBQ Pork Turnip Noodle Ramen for Two recipe
- 1 large egg
- 4 cups chicken stock
- 1 large garlic clove minced
- for the pork:
- 1/2 tablespoon extra virgin olive oil
- 1/2 inch fresh ginger
- 1 scallion, diced
- 1/2 pound pork tenderloin (ask butcher)
- 2 tablespoons low-sodium soy sauce
- 1.5 tablespoons dry sherry
- 1/4 teaspoon chinese five-spice
- 1/2 tablespoon honey
- for the ramen:
- 3 scallions, diced + 1 scallion diced for garnish
- 1 inch piece of ginger peeled and minced
- 2 garlic cloves halved
- 1.5 tablespoons low-sodium soy sauce
- 1.5 oz champignon mushrooms
- 2-2.5 oz snap peas
- 1 large turnip or 2 medium turnips blade c, noodles trimmed
- 1 medium carrot peeled blade c, noodles trimmed
- cilantro leaves to garnish
- Carbohydrate 43.0039115422818 g
- Cholesterol 134.550000024346 mg
- Fat 15.7575371520634 g
- Fiber 1.11661972366968 g
- Protein 30.8425138910604 g
- Saturated Fat 4.10399070253053 g
- Serving Size 1 1 Serving (1186g)
- Sodium 2796.4285421992 mg
- Sugar 41.8872918186121 g
- Trans Fat 1.31052160045819 g
- Calories 455 calories
Step-by-step
- In a Ziploc bag or shallow dish, mix the garlic, ginger, green onions, soy sauce, sherry, Chinese Five-Spice, ½ tablespoon of the honey, and pork. Seal the bag or cover the pan and marinate, refrigerated for at least 2 hours. Shake the bag to mix up the marinade occasionally.
- Preheat the oven to 450 degrees. Place a cast iron skillet (or oven-safe skillet) into the oven as you set it to preheat to heat for about 15 minutes. Once heated, remove with oven mitts and add in the pork, place back in the oven and let cook for 10 minutes.
- Remove from the oven, baste with any pan juices and then let cook for another 10-15 minutes. The pork is done when the internal temperature is 140-145 degrees. Remove from the oven, tent with foil and let rest for a least 10 minutes before you slice it thinly.
- While pork roasts, hard boil the eggs: in a small pot, add in the eggs and cover with about ½-1” of water and bring to a boil. Once boiling, cover and let cook for 12 minutes. Run under cold water gently and then once ready to handle, peel eggs and halve.
- While pork roasts and eggs boil, place a large pot over medium-high heat and add in olive oil. Once heated, add in the scallions, ginger and garlic and cook for 1 minute or until fragrant.
- Then, pour in the chicken stock, cover and bring to a boil, then simmer, covered for about 10 minutes. Then, add in the soy sauce and mushrooms, letting cook for 1-2 minutes.
- Then, add the snap peas and turnip noodles and cook for 2-3 more minutes or until noodles are cooked to al dente or your preference.
- Using pasta tongs, carefully transfer the noodles to two serving bowls and ladle over with the broth mixture. Top with the sliced barbecue pork and half an egg each. Garnish with carrot noodles and then cilantro, if desired.
Pork tenderloin anchors this bowl, absorbing a marinade of low-sodium soy sauce, dry sherry, and Chinese five-spice before roasting in a preheated cast-iron skillet. Turnip and carrot noodles replace traditional wheat strands, offering a crisp, low-carbohydrate alternative that absorbs rich chicken stock without becoming mushy. Cooled completely in an airtight container, leftover roasted pork holds safely in the refrigerator for up to four days, though turnip noodles are best eaten immediately as they release water upon standing.
- Preheat the cast-iron skillet inside the oven for a full fifteen minutes at 450 degrees to ensure an immediate sear on the pork tenderloin.
- Pull the meat from the oven when an instant-read thermometer registers 140 to 145 degrees Fahrenheit in the thickest part.
- Rest the roasted pork under a loose tent of aluminum foil for at least ten minutes to redistribute internal juices before slicing.
- Submerge boiled eggs in an ice bath immediately after their twelve-minute cook time to halt cooking and shrink the egg slightly against the shell for clean peeling.
Pair this robust soup with crisp cucumber salad dressed in rice vinegar to balance the savory depth of the five-spice broth. Steamed edamame sprinkled with sea salt provides a contrasting texture alongside the bowls.
