BBQ Pork Turnip Noodle Ramen for Two

A Busy Mom's Quick & Delicious Weeknight Dinner

Life as a mom is a whirlwind. Between school runs, work deadlines, and keeping the house (somewhat) tidy, finding time for anything beyond the bare minimum feels impossible. Dinner, especially, often feels like a battleground – a rushed affair involving whatever's quickest and easiest. But what if I told you that a truly delicious and satisfying dinner could also be fast and simple? That's the magic of this BBQ Pork Turnip Noodle "Ramen" recipe. It’s become a staple in our house, a lifeline on those hectic weeknights when even the thought of cooking feels overwhelming.

Forget the elaborate takeout menus and time-consuming recipes. This dish is all about efficiency without compromising flavour. The pork marinates while I attend to other tasks, the noodles cook quickly, and the whole thing comes together in under an hour. It's a symphony of sweet and savory, the tender pork perfectly complementing the delicate turnip noodles and rich broth. The kids love it (a huge win!), and I appreciate the ease and speed of preparation. This isn't just a quick meal; it's a testament to the fact that healthy and delicious doesn't have to be complicated.

The beauty of this recipe lies in its adaptability. Feel free to swap out ingredients based on what you have on hand. Don't have turnips? Use regular noodles! No snap peas? A handful of spinach will do the trick. This recipe is a blank canvas, waiting for your creative touch. The key ingredients – the succulent BBQ pork, the fragrant broth, and the perfectly cooked noodles – are the constant stars of the show, ensuring a satisfying meal no matter the variations.

I often double the recipe and make enough for leftovers, a real timesaver for lunches during the busy workweek. The leftovers retain their flavour beautifully, making this an even more efficient meal prep option. I store them in airtight containers in the fridge and they are just as tasty cold, making it a great on-the-go option for hectic days. So if you're a busy mom, a working professional, or simply someone who appreciates a quick and delicious meal that doesn't require a culinary degree, try this recipe. It's a lifesaver on busy weeknights and a delicious way to savor a comforting and satisfying dinner.

This recipe truly is a game-changer, bridging the gap between the desire for a healthy, delicious meal and the reality of a busy life. It's a testament to the fact that nourishing your family doesn't have to be a chore; it can be a joyful and satisfying experience, even amidst the chaos of daily life.

I encourage you to try it, adapt it, and make it your own. Let me know in the comments how it turned out! Happy cooking!

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.