Pork Teriyaki Ramen
Teriyaki pork ramen recipe combines tender pork in a sweet sticky teriyaki sauce, veggies, and ramen eggs in a Japanese style noodle bowl.
Servings: 4
Ingredients
teriyaki pork
- 1 lb pork tenderloin
marinade
- 1/3 soy sauce, I use tamari
- 1/3 mirin
- 1/4 sake
- 2 Tbsp light brown sugar
- 2 cloves garlic, mined
- 1 Tbsp fresh ginger, grated
ramen broth
- 48 ounces ramen broth, I used Ocean's Halo
- 1 tsp turmeric
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
ramen noodles
- 12 ounces ramen noodles (4 single serve packs, discard the flavoring packets.)
Add-ins
- baby bok choy, but in half lengthwise.
- 1 bunch scallions, thinly sliced, white and green parts.
- 2 cups pea pods
- 12 small mushrooms of your choice, whole, halved, or sliced.
- 1 cup steamed corn kernels
- 4 ramen eggs, see ramen egg recipe here
garnish
- crushed peanuts
- lime wedges
- sesame seeds
Instructions
- Line a baking sheet or pan with foil. Put the pork tenderloin in a heavy duty zip lock bag, or a small container for marinading.
- Whisk together the marinade ingredients until the sugar is dissolved. Take half the marinade and add it to the pork. Marinate for an hour. I like to turn the meat in the liquid a few times to make sure it's evenly marinading.
- Put the other half of the marinade in a small saucepan. Bring to a boil and boil until nice and thick.
- Preheat the oven to 450F. Remove the pork from the marinade and place on your lined baking sheet. When the oven is at temperature roast the pork for 17-20 minutes, or until it registers 145F in the thickest part. Your particular pork loin could take less or more time depending on its weight and shape.
- Remove the pork from the oven and cover loosely with foil to rest for 10 minutes. Brush with a thick layer of the glaze and slice.
- While the pork is roasting heat the ramen broth with the turmeric, garlic and ginger in a saucepan. I like to bring it to a boil, then turn it way down, cover, and keep it warm so it can steep while I prepare the rest of the ramen bowls.
- Bring a large pot of water to boil. Blanche the bok choy and pea pods for a few seconds and remove with a slotted spoon. In the same water cook the noodles according to package instructions (you are not using the flavoring packets that come with the noodles.) Drain and divide between 4 bowls.
- Add hot broth over the noodles. Top with the bok choy, mushrooms, scallions and corn. Divide the sliced pork between the bowls. Slice the ramen eggs in half and add to the bowls.
- Garnish with crushed peanuts, sesame seeds and lime wedges.
Nutrition
Calories: 698 kcal · Carbohydrates: 71 g · Protein: 55 g · Fat: 22 g · Saturated Fat: 9 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 9 g · Trans Fat: 0.1 g · Cholesterol: 237 mg · Sodium: 2130 mg · Potassium: 1356 mg · Fiber: 6 g · Sugar: 12 g · Vitamin A: 10227 IU · Vitamin C: 126 mg · Calcium: 311 mg · Iron: 8 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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