Pork Belly Ramen Noodles
Wow, ramen is one of my favourite things to eat. So I am surprised it took me this long to post a recipe about it. Huge noodle fan over here and I am super excited about this pork belly ramen noodle dish. It’s cheap, quick and easy to prepare. This isn’t a traditional recipe, although it does have some Asian inspired flavours. But overall it’s just how I like to prepare noodles. I noticed that most recipes with ramen noodles are soup recipes. But I wanted to change it up a bit and make this dish something that is more like Singapore noodles. Just ramen noodles tossed with good ingredients and good flavours.
I always like to toss up some ramen noodles with whatever else is in the fridge or pantry when it comes to making a quick lunch. Too often do I see (and smell) 2-minute noodles. Not that I am trying to dis 2-minute noodles but let’s be honest, it’s never something to get super excited about. Usually, we just eat it when cheap food is our only option. The kind of thing you need to do when you are a broke university student, which is fair enough of course. But a real, well-cooked noodle dish is the coolest and tastiest upgrade ever!
Now I do use dry noodles instead of fresh in this recipe. However, if there are better quality noodles rather then 2-minute noodle style ones at your market or supermarket etc. Then I recommend you get them!!! It does make a difference in my opinion. In most supermarkets I go to, I see the really cheap 2-minute packets. But I also see better quality packets and the brand that makes them is called Hakubaku organic which is very popular in Australia, and they are still super cheap. But my point is that one packet tells you to cook the noodles in boiling water for 2 minutes and the other packet tells to cook them the same way for 4 minutes. So whatever brand of noodles you decide to get, make sure you read the packet instructions because different brands can often have different cooking times.
So why pork belly? Well, first of all, it is a cheap cut of meat (but a great cut so don’t be discouraged), and I don’t want to turn a recipe that should be cheap into an expensive one. But the other reason is that pork belly goes so well with Asian flavours. Also, because it has a higher fat content, it really isn’t all that difficult to cook this meat without overcooking it.
I really hope you enjoy this dish, thank you so much for reading this post. As always have an awesome day and I will be posting again soon.
- 375 grams of ramen noodles
- 3 teaspoons of salt
- 750g of pork belly cut into approximately 2cm thick slices
- 2 teaspoons of Chinese five spice
- 1 teaspoon of black pepper
- 1 tablespoon of vegetable oil
- 2 teaspoons of sesame oil
- 2 carrots julienne (cut into matchsticks) or sliced if that's easier or you
- 150g grams of snow peas
- 2 cloves of garlic chopped fine
- 1 thumb sized piece of ginger chopped fine
- 1/4 cup of soy sauce
- 1 tablespoon of honey
- 1 whole lemon juiced
- A teaspoon of cornflour/cornstarch
- 3-4 sprigs of mint leaves finely chopped
- 1 spring onion (scallion) sliced thinly
- Put 2 liters of water and 1 teaspoon of salt in a large pot and bring to a boil. Add your ramen noodles and cook for 5 minutes or cook to packet instructions. Once the noodles are cooked, drain them and set aside.
- Get your pork belly and trim off any thick or tough bits of fat if necessary.
- Put your five spice, 2 teaspoons of salt and your pepper over the pork, then mix together with your hands until the meat is evenly coated in the five spice and seasoning.
- Pre-heat a large frying pan on medium-high heat, add your vegetable oil then add the pork (you may want to add the pork in 2 batches so you don't overcrowd the pan). Fry for 3-4 minutes on each side until the meat is cooked and develops a nice colour. Remove from the pan and transfer to a bowl or container, then set aside.
- Turn the heat on the stove down to medium flame, then add your sesame oil. From there add your carrots and snow peas. Cook in the pan for about half a minute then add your garlic and ginger. Cook for another minute and then add your soy sauce, honey and lemon juice. As you let the mixture bubble in the pan for a bit, mix a splash of water with your cornflower/cornstarch until you get a white watery consistency, then add to the pan and stir through.
- Add your pork back into the pan, then turn the heat down nice and low.
- Quickly rinse your cooked ramen noodles under some water to stop them from sticking together, then add to the pan and carefully combine all of the ingredients together.
- Add your mint, turn the heat off, taste the noodles to see if they need any more honey, soy sauce or lemon juice, sprinkle your sliced spring onion over the top as a garnish and serve.
- Enjoy your pork belly ramen noodles!!