Best Black Pepper Pork With Ramen Noodles Recipes

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PORK & RAMEN STIR-FRY



Pork & Ramen Stir-Fry image

I normally serve a traditional stir-fry, but I wanted to change it up with this ramen noodle recipe. Ramen noodles are a quick sub for the rice, and we really like the crisp-tender bite from fresh broccoli and a package of coleslaw mix. -Barbara Pletzke, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup reduced-sodium soy sauce
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
3 teaspoons canola oil, divided
1 pound boneless pork loin chops, cut into 1/2-inch strips
1 cup fresh broccoli florets
4 cups coleslaw mix
1 can (8 ounces) bamboo shoots, drained
4 garlic cloves, minced
2 packages (3 ounces each) ramen noodles

Steps:

  • In a small bowl, whisk the first 5 ingredients until blended. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add pork; stir-fry 2-3 minutes or until no longer pink. Remove from pan., In same pan, stir-fry broccoli in remaining oil 3 minutes. Add coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender. Stir in soy sauce mixture and pork; heat through., Meanwhile, cook noodles according to package directions, discarding or saving seasoning packets for another use. Drain noodles; add to pork mixture and toss to combine.

Nutrition Facts : Calories 354 calories, Fat 14g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 794mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.

BLACK PEPPER PORK WITH RAMEN NOODLES



Black Pepper Pork with Ramen Noodles image

Make and share this Black Pepper Pork with Ramen Noodles recipe from Food.com.

Provided by papergoddess

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb lean pork tenderloin or 3/4 lb boneless pork chop, sliced thin
2 cloves garlic
1/3 cup kikkoman stir-fry sauce, plus
1 tablespoon kikkoman stir-fry sauce (divided)
2 (3 ounce) packages ramen noodles
2 tablespoons oil, divided
1 medium onion, thinly sliced
4 cups broccoli florets (8 oz.)
1/2 teaspoon black pepper
1 teaspoon sesame oil

Steps:

  • Cut pork across grain into 1/4 inch wide strips; coat with mixture of garlic and 1 tbs. Stir-Fry Sauce.
  • Let stand 15 minutes.
  • Meanwhile, cook noodles only (not seasoning packet) in 2 qts boiling water 2 minutes; drain.
  • Heat 1 tbs oil in hot wok or large skillet over high heat.
  • Add pork and stir-fry 2 minutes; remove.
  • Reduce heat to medium-high; heat remaining vegetable oil in same pan.
  • Add onions; stir fry 1 minute.
  • Add broccoli and 2 tbs water; stir-fry 3 minutes.
  • Stir in pork, noodles, and remaining stir-fry sauce and pepper.
  • Cook, stirring well, until all ingredients are coated with sauce.
  • Add sesame oil and toss well to combine.

Nutrition Facts : Calories 391.4, Fat 17.9, SaturatedFat 5.3, Cholesterol 55.3, Sodium 930.6, Carbohydrate 33.9, Fiber 1.6, Sugar 1.9, Protein 24.6

PORK RAMEN ALFREDO-COLLEGE DORM SPECIAL



Pork Ramen Alfredo-College Dorm Special image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 packages pork ramen noodles
1 cup heavy cream
1 tablespoon butter
1 tablespoon minced garlic
1 1/2 cups grated Parmesan
2 tablespoons mascarpone cheese
1 teaspoon minced parsley leaves
Kosher salt and freshly ground black pepper

Steps:

  • Cook the ramen noodles according to package directions. Drain the excess liquid from noodles and set aside. In a medium saute pan, over medium-high heat, add the cream and butter, and heat until the liquid begins to simmer. Reduce the heat to medium, allowing the liquid to reduce by a little more than half. This should take 5 to 6 minutes. Stir in the garlic, Parmesan, mascarpone cheese and parsley. Fold in the cooked ramen noodles, reduce the heat to low and allow the sauce to thicken for 4 to 5 minutes. Season with salt and pepper, to taste, transfer to a serving bowl and serve.

TONKATSU SHOYU RAMEN (PORK CUTLET SOY SAUCE RAMEN)



Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen) image

If you have ever wanted to make great authentic Japanese noodle house ramen, this recipe is for you. Great for singles with some cooking experience and a great everyday meal. Might take longer than the overall time without cooking experience. I rarely measure the amount of each ingredient due to the high number of small measurements used to save time.

Provided by bvncbvnc

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h11m

Yield 1

Number Of Ingredients 17

1 egg
1 ½ teaspoons spicy sesame oil
2 (1x3-inch) boneless pork chop slices
2 tablespoons olive oil, divided
1 tablespoon black sesame seeds, divided
2 leaves fresh basil, chopped, divided
1 leaf fresh sage, chopped, divided
1 (3 ounce) package instant ramen noodles (such as Shirakiku®), seasoning packet discarded
3 tablespoons shredded dried kombu
1 ¾ tablespoons bonito soup stock (such as Hondashi®)
1 ¾ tablespoons soy sauce (shoyu)
½ teaspoon white miso paste with dashi
4 1/3-inch slices fish paste stick (naruto)
1 tablespoon tonkatsu sauce
1 tablespoon sushi ginger (shoga), finely chopped
1 green onion, thinly sliced
1 pinch ground black pepper

Steps:

  • Fill a small pot halfway with water. Bring to a boil; add egg and cook for 15 minutes. Drain. Run cold water over egg and let cool.
  • Pour sesame oil into a large skillet. Add pork slices. Cover pork with half the olive oil, sesame seeds, basil, and sage. Flip and cover pork with remaining olive oil, sesame seeds, basil, and sage.
  • Cook pork, covered, over medium-low heat, until evenly browned on the bottom, about 5 minutes. Flip and continue cooking until second side is browned, about 5 minutes more. Remove from heat.
  • Bring a large pot of water to a boil. Add ramen noodles; cook for 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot.
  • Stir kombu, bonito stock, soy sauce, and miso paste into the noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a bowl.
  • Peel and cut egg in half lengthwise. Top noodles with egg, pork slices, and fish paste slices. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.

Nutrition Facts : Calories 1406.4 calories, Carbohydrate 90 g, Cholesterol 320.8 mg, Fat 81.8 g, Fiber 3.3 g, Protein 75.6 g, SaturatedFat 22.5 g, Sodium 3660.2 mg, Sugar 9.6 g

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