Best Ramen Pork N Peppers Recipes

RAMEN PORK 'N' PEPPERS

Ramen Pork 'n' Peppers image

Citrusy sweet-and-sour sauce coats strips of tender pork, crispy pepper and ramen noodles in the speedy stir-fry Diane Shipley fixes at home in Concord, Ohio. For extra kick, shake on some red pepper flakes!

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 package (3 ounces) ramen noodles
1 teaspoon cornstarch
1/4 cup orange juice
4-1/2 teaspoons reduced-sodium soy sauce
1 tablespoon balsamic vinegar
1-1/2 teaspoons honey
1/8 teaspoon pepper
1/2 cup each chopped green, sweet red and yellow pepper
1-1/2 teaspoons canola oil
1/2 pound cooked pork, cubed

Steps:

Cook noodles according to package directions (discard seasoning packet or save for another use); drain and set aside. In a small bowl, combine the cornstarch, orange juice, soy sauce, vinegar, honey and pepper until smooth; set aside., In a large skillet, saute peppers in oil until crisp-tender. Stir cornstarch mixture and add to the skillet. Add pork. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in noodles; heat through.

Nutrition Facts : Calories 540 calories, Fat 22g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 683mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 2g fiber), Protein 39g 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

Ingredients

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

RAMEN WITH CHARRED PORK

Ramen with Charred Pork image

Instagrammers go to great lengths to capture pretty bowls of ramen and an iconic #noodlepull. But no one has to travel far to find the dish: The number of ramen items on menus across the United States has increased almost 50 percent during the past five years, according to the data firm Technomic, and Instagram stars have been made from noodle posts: @lettucedine, run by two friends and fellow noodle enthusiasts, has more than 150,000 followers. Here's a recipe that's sure to turn into a photo op - no matter how you top it.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

6 cups low-sodium chicken broth
6 thick slices fresh ginger, plus 2 teaspoons minced
4 cloves garlic (3 smashed, 1 minced)
2 scallions, cut into thirds, plus sliced scallions for topping
3/4 cup dried shiitake mushrooms
1 tablespoon low-sodium soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
Kosher salt and freshly ground pepper
3 tablespoons hoisin sauce
1 teaspoon toasted sesame oil
4 boneless pork chops (1/2 inch thick; about 4 ounces each)
2 large eggs
1 1/2 pounds fresh ramen noodles
1 5-ounce package baby spinach
Shichimi togarashi (Japanese spice mix), for topping

Steps:

Combine the chicken broth, 2 1/2 cups water, the sliced ginger, 3 smashed garlic cloves, 2 cut-up scallions, the shiitake mushrooms, soy sauce and rice wine in a large pot. Cover and bring to a boil. Reduce the heat to low and gently simmer, covered, until the mushrooms are soft and the broth is flavorful, 35 to 40 minutes. Season with salt and pepper.
Meanwhile, combine the hoisin sauce, sesame oil, minced ginger, minced garlic, a pinch of salt and a few grinds of pepper in a medium bowl. Prick the pork chops all over with a fork and add to the bowl; turn to coat. Let marinate at room temperature, 15 to 20 minutes.
Heat a grill or grill pan to medium high. Grill the pork chops until cooked through, about 2 minutes per side. Remove to a cutting board and let rest 5 minutes. Thinly slice the pork chops.
Bring a separate large pot of water to a boil. Gently add the eggs in their shells, return to a simmer and cook 6 1/2 minutes. Drain and run under cold water. Peel the eggs and cut in half.
Return the pot of water to a boil. Add the noodles and cook as the label directs, stirring often. Drain and divide among 4 bowls.
Strain the broth through a fine-mesh sieve into a separate pot. Add the spinach and stir to wilt slightly. Ladle the broth and spinach over the noodles and top with the pork, sliced scallions and eggs; season with shichimi togarashi.