You can either start this in the morning in the slow cooker or, if you forgot, cook it in the oven in the evening. Either way it is rich, delicious, hearty, and comforting.
Pork Ramen Noodle Bowls
- 1.5 pound pork tenderloin, excess fat trimmed
- 8 cups chicken stock
- 3 Tbs. miso paste
- 4 Tbs. soy sauce
- 1 tsp fish sauce
- 1 lime, juiced
- 4 packages ramen noodles (save seasoning packets for another use)
- 4 cups baby spinach
- thinly sliced radishes
- julienned carrots
- hardboiled eggs
- sliced scallions
- lime wedges
- sambal oelek or sriracha
- crushed peanuts or cashews
- sesame oil drizzle at the very end
- Preheat your oven to 450.
- Heat a little olive oil in a cast iron skillet.
- Season the pork all over with salt and pepper.
- Sear the pork in the pan, until browned on all sides.
- Then slide the pan into the hot oven and roast for 15-20 minutes.
- Flip the meat at the 7-10 minute mark.
- Add the chicken stock to a slow cooker.
- Season the pork all over with salt and pepper.
- Add pork to the slow cooker.
- Cook on low about 6-8 hours.
- Remove pork and let rest for about 10 minutes.
- Shred and chop into bite-sized pieces.
- To a large pot or slow cooker, add the chicken stock, miso paste, soy sauce, fish sauce and lime juice.
- Bring to a simmer.
- Add the noodles and cook until al dente, just a few minutes.
- Add the spinach and cook until wilted, about a minute.
- Using tongs, divide the noodles among 4 bowls, then ladle the broth over them.
- Nestle the shredded pork right on top of the soup.
- Garnish with as much or as little of the toppings as you what.
- Finish with a tiny drizzle of sesame oil.
After you get all the chopping completed, this dish cooks really fast. I did not have a red pepper, so I used a green pepper. I missed the splash of red color. I did not have flank steak, but used sirloin instead. It worked just fine. I would have used a little corn starch in the sauce to thicken it a bit, as it was a little thin. Other than that, this is a great quick weekenight dish.
Easy Beef Lo Mein
- 8 ounces lo mein noodles or spaghetti
- 1/2 tsp kosher salt, plus more
- 1/2 cup oyster sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 3 Tbsp honey
- 1 1/2 pounds flank steak, chilled
- 1/2 tsp freshly ground black pepper, plus more
- 2 Tbsp plus 1 teaspoon toasted sesame oil, divided
- 2 garlic cloves, chopped
- 1 1/2 tsp ginger, grated
- 3 scallions, thinly sliced, divided
- 8 ounces snow peas
- 1 medium red bell pepper, sliced into 1/4″ thick strips
- 1 carrot, thinly sliced
- 4 ounces mushrooms, thinly sliced
- Cook noodles in a medium pot of boiling salted water according to package directions.
- Drain and rinse with cool water, set aside.
- Whisk oyster sauce, soy sauce, vinegar, and honey together in a medium bowl.
- Slice beef against the grain as thinly as possible.
- Transfer to a medium bowl and toss with 1/2 tsp. salt and 1/2 tsp. pepper.
- Heat 2 Tbsp oil in a large wok or skillet over high.
- Add beef and cook, until medium-rare, and transfer to a plate.
- Heat remaining 1 tsp. oil in same skillet over high.
- Add garlic, ginger,carrots, mushrooms, and half of the scallions, stirring, for 30 seconds.
- Add peas and bell pepper and cook until vegetables are softened, about 1 minute.
- Add oyster sauce mixture and reserved noodles.
- Toss with tongs, until everything is coated and sauce thickens slightly, 1–2 minutes more.
- Add beef and stir to combine.
- Divide among plates and top with remaining scallions and black pepper.
This is a nice quick side dish for whatever you are grilling this summer. I tossed the large leaves I cut off from the bok choy back in the bowl and tossed with the vinaigrette. This is always good with grilled teriyaki meats, but works well with anything on your grill.
Grilled Baby Bok Choy
- 4 heads baby bok choy, split in half, and large leaves trimmed from the top
- 1 tsp Kosher salt
- Juice of 3 limes
- zest of 3 limes
- 1 Tbsp sugar
- pinch of kosher salt
- 1 tsp fresh ground black pepper
- 1/3 cup olive oil
- If the bok choy is dirty, soak it in a few changes of water in a salad spinner, then spin dry.
- Sprinkle the dried bok choy heads with the teaspoon of kosher salt.
- Whisk together the vinaigrette ingredients in a large bowl, then toss with the bok choy.
- Let the bok choy rest in the marinade, tossing occasionally, until it is time to grill.
- Preheat the grill, brush the grates clean, then set to medium low heat.
- Remove the bok choy from the vinaigrette, letting any excess drip back into the bowl.
- Place the bok choy on the grill, starting it cut side down.
- Grill for six minutes, or until the bok choy has nicely browned grill marks.
- Flip the bok choy, then grill for another six to eight minutes, or until the bok choy is crisp-tender.
- Move the grilled bok choy back to the bowl with the vinaigrette and toss to coat.
- Rest in the bowl until it is time to serve, letting the bok choy soak up the vinaigrette.
- Toss one last time before serving.
We have been loving the Vietnamese flavors this summer and thought we would try one at home. This is definitely quick and easy and no cooking in the house to keep things cool. You could also toss some chopped peanuts on it as well for some extra crunch.
- 1/2 head green cabbage, shredded
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 large shallot, thinly sliced
- 6 cloves garlic, coarsely chopped
- 1 Tbsp lime juice
- 1 Tbsp fish sauce
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 1 tsp honey
- 1 tsp apple cider vinegar
- 2 carrots, julienned
- 1 jalapeno, seeds removed and thinly sliced
- 1 small handful cilantro leaves, coarsely chopped
- 1 small handful mint leaves, coarsely chopped
- Shred the cabbage and place it in a large bowl.
- Fill the bowl with cold water and add a bit of salt; stir to combine.
- Set aside to soak for 20 minutes.
- Rub the Chicken breasts all over with olive oil, and season with a bit of salt and pepper.
- Place on a hot grill and cook until cooked through, flipping every couple of minutes.
- Heat the olive oil in a small skillet over medium high heat.
- Add the shallot and sauté until translucent.
- Then add the garlic and stir fry until golden, stirring constantly to prevent scorching.
- Pour the oil into a bowl through a strainer, catching the shallots and garlic to drain
- Reserve the oil and set aside to cool.
- When the oil has cooled, make the dressing.
- Combine the oil, lime juice, fish sauce, salt, pepper, honey, and apple cider vinegar.
- Shred the chicken along the grain, using two forks, and set aside.
- Drain the cabbage and pat dry with paper towels.
- In a large bowl, combine the cabbage, chicken, carrots, jalapeno, cilantro, mint, and the salad dressing.
- Toss to combine and add salt to taste.
- Serve topped with the fried shallots and garlic.
This is a quick tasty dish you can make if you are in a hurry. I paired it was some fried rice.
Hoisin Glazed Pork Tenderloin
- 2 pork tenderloins, trimmed
- Salt and pepper
- 3/4 cup chicken broth
- 1/4 cup hoisin sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 2 scallions, sliced thin on bias
- 1 teaspoon sesame seeds, toasted
- Pound tenderloins between 2 sheets of plastic wrap to 1-inch thickness.
- Pat tenderloins dry with paper towels and season with salt and pepper.
- Whisk broth, hoisin, sugar, ketchup, and soy sauce together in bowl.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering.
- Cook tenderloins until well browned on both sides and meat registers 140 degrees.
- Add hoisin mixture and simmer until slightly thickened, turning tenderloins to coat.
- Remove skillet from heat and let pork rest in sauce for 5 minutes, then slice 1/2 inch thick.
- Serve, drizzled with glaze and sprinkled with scallions and sesame seeds.
Here I am sitting at home trying to fight off a cold or flu. My wife and son are going snowshoeing, and I am crazy envious. They will probably be cold and in need of warmth when they return, so I am making some ramen soup. Hopefully, it will make me feel better too.
Slow Cooker Pork Ramen Soup
- 1 slab pork ribs, silver skin removed
- 4 cups low sodium chicken broth
- 1 cup apple juice
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 1 tablespoon fresh ginger, minced
- 1 tablespoon chili paste
- The juice of 1 lime
- ¼ cup brown sugar
- 2 cups sliced mushrooms
- Ramen noodles
- Garnish options: Cilantro, sliced carrots, green onions, jalapeños, lime wedges
- Add pork, chicken broth, apple juice, soy sauce, rice wine vinegar, ginger, chili paste, lime juice and brown sugar to the slow cooker.
- Cover and cook on low for 8 hours.
- Remove ribs and shred, discarding bones
- Return meat to the slow cooker along with the mushrooms.
- Cover and cook 20 minutes.
- Add ramen noodles to the pot and cook for 10 minutes or until noodles are cooked completely.
- Spoon into bowls and top with your choice of garnish.
Try this quick and tasty take on chicken salad. Delicious!
Chinese Chicken Salad
- 2 oranges
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 3 Tbsp grated fresh ginger
- 3 Tbsp sugar
- 1 Tbsp Asian chili garlic sauce
- 3 Tbsp vegetable oil
- 2 Tbsp toasted sesame oil
- 2 (8 ounce) chicken breasts, cooked and shredded
- 2 romaine lettuce hearts, sliced thin
- 1/2 small head napa cabbage, cored and sliced thin (4 cups)
- 1 red bell pepper, stemmed, seeded, and cut into 2 inch long matchsticks
- 1 carrot, shredded
- 1 cup fresh cilantro leaves
- 1 cup salted peanuts, chopped
- 6 scallions, sliced thin
- Cut thin slice from top and bottom of oranges, then slice off rind and pith.
- Working over bowl, cut orange segments from membrane and transfer segments to second bowl.
- Squeeze juice from membrane into first bowl (juice should measure ¼ cup).
- Combine orange juice, vinegar, soy sauce, ginger, sugar, and chili garlic sauce in bowl.
- Pour 1/4 cup orange juice mixture over chicken.
- Slowly whisk vegetable oil and sesame oil into remaining orange juice mixture to make vinaigrette.
- Toss romaine, cabbage, bell peppers, carrots, cilantro, peanuts, and scallions with vinaigrette in large bowl.
- Transfer to serving platter and top with chicken and oranges. Serve.