Ramen noodles of choice
For ramen broth:
1 quart of chicken/rabbit/beef stock
1/4 cup soy sauce
1tsp ground ginger
Black pepper to taste
1 Yellow squash
2 Anaheim Peppers
2-3 Carrots
Handful or two of green beans
2-3 Cloves of garlic
1lb Pork loin (sliced into thin strips)
For marinade:
1tsp Ground Ginger
1/4 cup Soy sauce
1tbsp Fish Oil
1tsp Ground ginger
For Garnish:
Use your herb of choice (Basil, Oregano etc…)
For this recipe I used Nasturtium leaves and flowers for a little citrus zip.
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Mixed together the marinade for the pork loin strips. Once mixed I let the pork loin strips sit in the marinade in the fridge for 30 minutes.
Begin cooking the ramen noodles in boiling water per package instructions, while they are cooking begin pan frying loin strips in lard and begin prepping the veggies to stir fry.
Removing strings from the beans, cutting into 1” pieces and roughly slicing the squash and peppers.
Once veggies are prepped, stir fry in a cast iron skillet with lard. Once the veggies begin to brown I added pepper, soy sauce, Minced garlic and ground ginger to taste.
Your pork loin strips should be fried in your cast iron skillet till golden brown on both sides on medium heat.
While the veggies are stir frying, begin the ramen soup base using the stock of your choice (I used rabbit stock), soon sauce, fish oil and rice wine vinegar.
Reduce the soup base while the veggies stir fry.
Once the veggies are cooked, but still have some “snap”, you can assemble your ramen bowls.
Ladle your ramen base into a bowl, then add your cooked ramen noodles, top with stir fried veggies and pork loin strips, freshly sliced peppers and garnish with herbs of your choice!
This meal has slowly turned into one of our favorite meals where we use up a variety of vegetables to make this bowl. It is so versatile that you can truly accommodate it to whatever is being produced in your garden. Now we love spice and we truly will add somme sriracha or kimchi or something with a little kick on top to give it that added spice boost.
If you get into herbal medicine, bone broth is actually highly recommended when you’re getting a cold. It’s best if you go with less items in the bowl so your body can fight the illness and not use all the energy to process food, but I think this meal would be great when you are on the mend. The moment when you can spend a little more energy on eating than you can with fighting the illness, this would be great to continue to boost your health. The broth, ginger, garlic and hot peppers all have great healing properties for our bodies that we may not fully realize. But for every day life, this is just stinking delicious and we could eat it all the time.
This is actually the meal that my kids will eat seconds from and then the next day ask for some left overs of it so they can have a big bowl for lunch. The left overs don’t last long in our house. This one got a 10/10 would always eat again when Jeremy cooks!