| Ingredients: 1 ramen noodle soup pack 2 1/2 Ounce(s) cut into strips pork shoulder, extra lean 8 Clove(s) garlic 1/2 Teaspoon(s) fish sauce 1/2 Teaspoon(s) sugar 1/2 Cup(s) rough cut scallions 1 beaten egg 1 Tablespoon(s) Mushroom Soy Sauce 1 Pinch(s) white pepper |
Directions:
Be careful trying to scale this dish up. You are limited by the size of your wok. I don't recommend more than 2 pucks of ramen at a time. Doing one serving at a time is best for getting the noodles to brown. Boil the ramen noodles until cooked and drain. Rinse the noodles to make them less starchy and sticky. Combine the pork (cut into strips), 5 cloves of pounded garlic, fish sauce, sugar, and white pepper. Mix well with your hands then let marinate for 5 minutes or so. I pickled my own garlic in rice wine vinegar and sugar. I substituted bacon for the pork shoulder. So I rendered fat from 3 strips of bacon. Start with 3 tbsp of pork fat in the pan and bring up to heat so that it is smoking. Add the marinated pork mixture and cook about 30 seconds. Add noodles, pickled garlic, and stir well, then add the tomatoes. Stir fry, constantly stirring, scooping and flipping the ingredients for about 20 seconds. Add scallions, and reduce heat to medium. It can be tricky to keep the noodles from becoming a gloppy lump. If that happens, there needs to be more pork fat. Pull the noodles apart and continue to cook, swirling to apply the fat/oil. Push the noodles to the side of the pan or wok and add fat or oil to the empty space and let it come up to temperature. Then add the beaten egg to the hot fat, and swirl the pan to let the egg coat and cook for about 15 seconds. Stir the egg breaking it into several pieces, then stir everything together. Add soy sauce and pepper and stir-fry for 30 seconds so the flavors come together. I garnished with cilantro. Crushed peanuts would be good. Also red chili flakes, chili paste, or mae ploy. |