Ramen has developed a bad reputation of being a cheap, lazy, comfort food that gives us little nutrition. This recipe changes that. Be creative and add your own vegetables and flavors and wow your guests with this reinvented dish. —sweetheart
Pork Tenderloin and Marinade
clove of garlic, chopped finely
sriracha (more if you want a kick)
olive oil for cooking
Soup Base and Toppings
Instant Ramen Noodles (with soup base)
water or low sodium vegetable broth
olive oil (for frying the eggs)
sheet of roasted seaweed, thinly sliced
cucumber, thinly sliced
carrot, thinly sliced
spinach or kale, julienned
green onion, chopped
In This Recipe
Marinate the pork tenderloin in a plastic bag for a few hours or overnight.
Bring the water or vegetable broth to boil in a large pot.
Prepare your ramen toppings by slicing your vegetables to be roughly the same size. These will go on the soup at the end and with get slightly cooked by the hot soup.
In a pan, heat up the olive oil (medium-high) for the pork tenderloin. Make sure you pat the tenderloin dry with papertowel before placing it into the pan. Keep turning the meat every few minutes to brown up the outside.
Once the meat is done, let it rest in tin foil for the next 5 minutes while you prepare the soup.
Drop in the ramen noodles and soup base packets to your broth. They cook quickly!
While the ramen is cooking, prepare another pan on medium high heat with olive oil. Separately fry two eggs. You can season with salt and pepper if you would like.
Separate the noodles into two large bowls and ladle the broth to the same height as the noodles.
Place a fried egg on top of the ramen and neatly bunch the vegetables around the edges. Slice your meat and top with green onions! Place soy sauce and sriracha on the table and serve with chop sticks.