Servings: 1Prep time: 15 minutesTotal time: 30 minutes
for the pork:2 ½ oz pork loin, cut into 2 by ½ by ⅛-inch strips4 garlic cloves|12 grams, peeled and crushed into small pieces in a mortarA few dashes of Thai seasoning saucedash of Thai fish saucepinch of finely ground Asian white pepper
for the dish:1/2 cup|42 grams roughly sliced (½-inch half-moons) napa cabbage1/2 cup|28 grams bean sprouts1/4 cup|25 grams julienned (about 3 by ⅛ inch) peeled carrot1/4 cup|25 grams thinly sliced (¼ inch; with the grain) yellow onion1/4 cup|20 grams roughly chopped (2 inches) yu choy (stems and leaves)1 (60 gram) package Thai instant ramen (such as MAMA brand), seasoning powder and seasoningpaste discarded Mama Ramen1 tablespoons neutral oil, such as canola, soybean, or rice bran1 large egg, at room temperature¼ cup Naam Sup Muu (Pork Stock)1 tablespoon Thai seasoning sauce1 tablespoon Thai oyster sauce Thai Oyster Sauce1 teaspoon granulated sugargenerous pinch of finely ground Asian white pepper2 tablespoons sliced (¼ inch) green onion
SUGGESTED KHRUANG PHRUNGPhrik Naam Plaa (Fish Sauce–Soaked Chiles)Phrik Naam Som (Vinegar-Soaked Chiles)Phrik Pon Khua (Toasted-Chile Powder)Sugar (preferably raw cane sugar)
1. Prep the pork: In a small bowl, combine the pork, garlic, seasoning sauce, fish sauce, and pepper. Mix well with your hands, then let marinate for 5 minutes or so.
2. Make the dish: In a small bowl, combine the cabbage, bean sprouts, carrot, onion, and yu choy and set aside.
3. Fill a large, tall pot with enough water to submerge a long-handled noodle basket and bring to a boil over high heat. Put instant ramen noodles in the basket (breaking the noodles slightly to fit if need be) and submerge the noodles in the boiling water. Cook, stirring occasionally with chopsticks to separate, until the noodles are tender, about 2 minutes. Firmly shake the basket to drain well and set aside.
4. Set a flat-bottomed wok over very high heat and heat until it begins to smoke lightly. Add the oil and swirl the wok to coat the sides. Add the pork mixture and stir-fry, constantly stirring, scooping, and flipping the ingredients, until the outsides of the pork are no longer raw, 5 to 10 seconds. Push to one side of the wok, then crack the egg onto the other side and cook until the white is nearly set, about 15 seconds. Flip the egg (it’s okay if the yolk breaks) and stir-fry, breaking up the egg slightly, until it’s just about fully cooked, about 10 seconds more.
5. Add the noodles and cabbage mixture and stir-fry until the vegetables are wilted and just tender, about 45 seconds. Add the pork stock, seasoning sauce, and oyster sauce and stir well. Add the sugar and pepper, stir-fry for 10 seconds, and turn off the heat.
6. Transfer to a plate and sprinkle with the green onion. Serve with the khruang phrung alongside.
AUTHOR’S NOTE: This recipe has been reprinted with permission of the author from Pok Pok Noodles: Recipes from Thailand and Beyond.
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