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PHPRecipeBook 4.08

Recipe Name: Beijing-style pork sauce ramen Submitted by: Ryan
Source: Source Description:
Ethnicity: Chinese Last Modified: 12/9/2019
Base: Pork/Ham Comments:
Course: Entree  
Difficulty: Easy
Preparation Time: 60+ Minutes
Number of Servings: 6

8 Ounce(s) pork, ground
1/8 Teaspoon(s) baking soda
5 Tablespoon(s) miso paste (red)
2 Tablespoon(s) hoisin sauce
1 Tablespoon(s) molasses
5 Tablespoon(s) soy sauce
1/2 Cup(s) water
1 cucumber
3 scallions
2 Clove(s) garlic
4 Tablespoon(s) ginger
4 Ounce(s) sliced mushroom, shitake
1 Tablespoon(s) oil, vegetable
1 Pound(s) fresh ramen noodles
6 Ounce(s) bean sprouts
If available, use 5 tbsp ground bean sauce instead of miso paste.
If available, use 3 tbsp sweet bean paste instead of hoisin sauce and molasses.

Mix the pork, baking soda and 2 tsp water and set aside.

Mix miso paste, hoisin sauce, molasses, .5 cup water. Whisk.

Cut a cucumber into matchsticks, leaving the skin on.

Chop scallion greens on a bias.

Cut the scallion whites into 1-inch pieces and place in a food processor.
Add garlic, ginger medallions. Pulse 5 to 10 times until finely chopped.

Pulse another 5 times or so until finely chopped.

In sauce pan, add oil, pork. Cook until some of the pork is losing its pink color. Add the chopped aromatics. Cook another 5 to 7 minutes. Evaporate all the water from the aromatics. Add the miso mixture. Bring to a simmer and cook 8 to 10 minutes. Set aside and cook noodles.

Boil noodles for 3 to 5 minutes to get to al dente.

Drain and transfer to platter.
Put on the sauce, cucumbers, bean sprouts, scallion greens.

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