BBQ Pork Turnip Noodle...BBQ Pork Turnip Noodle “Ramen” for Two

If you want to add more Japanese recipes to your recipe box, BBQ Pork Turnip Noodle “Ramen” for Two might be a recipe you should try. This recipe serves 2. For $4.38 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. One serving contains 510 calories, 46g of protein, and 16g of fat. If you have scallion, garlic cloves, cilantro to garnish, and a few other ingredients on hand, you can make it. 191 person found this recipe to be scrumptious and satisfying. It works best as a main course, and is done in approximately 2 hours and 30 minutes. It will be a hit at your valentin day event. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Inspiralized. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is tremendous. Try Pork & Turnip Miso Ramen, Pork & Turnip Miso Ramen, and Crockpot Caramelized Pork Ramen Noodle Soup with Curry Roasted Acorn Squash for similar recipes.

Ingredients

Cooking Instructions

1. 01

   In a Ziploc bag or shallow dish, mix the garlic, ginger, green onions, soy sauce, sherry, Chinese Five-Spice, tablespoon of the honey, and pork. Seal the bag or cover the pan and marinate, refrigerated for at least 2 hours. Shake the bag to mix up the marinade occasionally.Preheat the oven to 450 degrees.

2. 02

   Place a cast iron skillet (or oven-safe skillet) into the oven as you set it to preheat to heat for about 15 minutes. Once heated, remove with oven mitts and add in the pork, place back in the oven and let cook for 10 minutes.

3. 03

   Remove from the oven, baste with any pan juices and then let cook for another 10-15 minutes. The pork is done when the internal temperature is 140-145 degrees.

4. 04

   Remove from the oven, tent with foil and let rest for a least 10 minutes before you slice it thinly.While pork roasts, hard boil the eggs: in a small pot, add in the eggs and cover with about -1 of water and bring to a boil. Once boiling, cover and let cook for 12 minutes. Run under cold water gently and then once ready to handle, peel eggs and halve.While pork roasts and eggs boil, place a large pot over medium-high heat and add in olive oil. Once heated, add in the scallions, ginger and garlic and cook for 1 minute or until fragrant. Then, pour in the chicken stock, cover and bring to the boil, then simmer, covered for about 10 minutes. Then, add in the soy sauce and mushrooms, letting cook for 1-2 minutes. Then, add the snap peas and turnip noodles and cook for 2-3 more minutes or until noodles are cooked to al dente or your preference.Using pasta tongs, carefully transfer the noodles to two serving bowls and ladle over with the broth mixture. Top with the sliced barbecue pork and half an egg each.

5. 05

   Garnish with carrot noodles and then cilantro, if desired.