Homemade ramen in a hurry

Have you always wanted to make ramen at home but never had the time? Try my version of Ramen: tasty and beautifully displayed in a fraction of the time of a traditional Ramen recipe. Plus, I do a crispy fried egg, instead of the common soft-boiled egg. This recipe is also featured in my latest cookbook: Cooking Around the World with Chef Dez. Enjoy!

Ramen in a Hurry

  • 4 cups beef broth
  • 2 garlic cloves, minced
  • 1 tablespoon grated or minced ginger
  • 1 to 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sambal oelek*
  • 2 – 100g packs of noodles (discard the seasoning packets)
  • 2 tablespoons canola oil
  • 8 to 10 thin slices pork tenderloin
  • 2 large eggs
  • 3/4 cup bean sprouts
  • 2 green onions, thinly sliced at a 45-degree angle
  • 1 small sweet red pepper, thinly sliced into rings
  • Nori (dried seaweed), cut into a handful of small strips
  1. In a medium pot, add the broth, garlic, ginger, soy sauce, rice vinegar, and sambal oelek. Bring to a boil over high heat, and then reduce the heat to simmer uncovered for 5 minutes.
  2. After the 5 minutes of simmering, bring to a boil by increasing the heat and add the noodles. Cook for 3 minutes, or until desired doneness.
  3. Meanwhile, heat a medium pan over medium/high heat until hot. Add the oil to the pan and fry the pork slices until cooked and crispy. Remove the pork from the pan (leaving the residual oil in the pan) and set aside.
  4. As soon as the pork comes out of the pan, crack the 2 eggs into the pan and fry without flipping them. Once they are half set, poke the yolk and continue to cook until the bottoms of the eggs are crispy. Remove the eggs from the pan and set aside.
  5. Divide the noodles and broth equally between 2 large serving bowls. Top with the crispy pork slices, crispy eggs, bean sprouts, green onions, red pepper, and nori. Serve immediately.

Makes 2 large portions
*Sambal Oelek is an Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers. One can usually find it down the imported (or Asian) food aisle of major grocery stores.
Chef Dez is a Chef, Writer, & Host. Visit him at www.chefdez.com
Write to him at dez@chefdez.com or P.O. Box 2674, Abbotsford, BC V2T 6R4