A while ago, Shawna told me that she was super busy one day and so made ramen noodles for dinner. You know, the kind that cost .10 on sale and are the staple of college kids everywhere? To her dismay, her children cheered. Cheered for dinner. When does that ever happen? She asked why she even bothers to try.
Let’s face it, .10 Ramen is good. But there is such a thing as great ramen. Sure, it takes a bit more effort, but hey, maybe the kids will still cheer. This pork char siu men aka fancy ramen noodles is like the packaged stuff, but with added vegetables and killer slices of sweet and flavorful pork. Oh and you can just throw that little seasoning packet out the window. (But then go pick it up and throw it away. Otherwise it will be waiting for you in the spring.)
There are such things as real ramen noodles. You can get them at an Asian Market. But, I just opened 2 packages of the .10 kind and discarded the seasoning packets. Worked like a charm.
If you aren’t familiar with chinese five spice or mirin, they both can be found in the Asian section of most supermarkets. Or sometimes the spice aisle for the five spice. I love that stuff. It smells like the holidays and a great restaurant all at once.
If you plan ahead and marinate the pork chops, then when you are ready to actually make the ramen, it is so quick! Like dinner on the table in 15 minutes quick. Great for busy nights. (Again, you just have to think ahead for the pork.)
I homemade chicken stock, like I’ve shard in the past. It is so much better than store bought. And I keep tons of it in the freezer. You can use the cans if you need. But seriously, make some of your own sometime.
And I can’t stress enough how handy a julienne peeler can be for making ribbons of carrots. Buy one for a post holiday gift for yourself.
This recipe was adapted from a cookbook my sister in laws gave me after visiting London (I always like a cookbook from the awesome places they get to visit.) It’s from a popular chain called Wagamama.