Thursday, August 20, 2015

Bahn Mi Ramen

Hi, my name is Rhea and I am a bahn mi addict {everybody in unison: Hi Rhea}. It's true. Don't believe me, check out my recent posts about bahn mi sandwiches and bahn mi hot dogs. There's just something about those pickled carrots and crunchy cucumbers that suck me in every time. Now, I've gone on to create bahn mi ramen bowls, complete with crispy shredded pork and topped with all of the toppings. So many that you can't even see the noodles nestled underneath of them. Not sorry about it one bit. 

You know what else I'm not sorry about? My 3-day weekend hiatus that I am about to embark on. I'm leaving the Arizona sun for the California coast, for none other than my bachelorette weekend. Technically our wedding isn't for another 6 months, but finding a weekend for 11 girls to get away proved to be a difficult task, and this one just worked, so we're rolling with it. ut if you don't find yourself at a bachelorette party this weekend, the next best thing to do is to make this ramen. Trust me.

Bahn Mi Ramen

  • 4 packages ramen, flavor packets saved for another use
  • 2 cups shredded pork (I used leftovers from this recipe)
  • 1 tsp. sesame oil
  • 2 tbsp. tamari (can substitute soy sauce)
  • 2 tbsp. brown sugar
  • 2 tbsp. rice vinegar
Pickled Carrots:
  • 1 large carrot, peeled with vegetable peeler
  • 1/2 cup vinegar
  • 1 tbsp. sugar
    • thinly sliced cucumber
    • chopped green onions
    • 1 small avocado, thinly sliced
    • 4 soft-boiled eggs**
    • fresh cilantro

    Prepare the pickled carrots at least 4 hours before, or even the night before. Simply toss the peeled carrots with the sugar and vinegar, and place in the fridge for 4 hours or so.

    Bring a large pot of water to a boil and cook the ramen noodles for about 5 minutes until softened, but not mushy.

    Meanwhile, heat the sesame oil in a large skillet over medium-high heat and add the shredded pork to the hot oil. Add in the tamari, rice vinegar, and sprinkle with the brown sugar. Continue to cook, stirring occasionally until the pork is crispy and aromatic.

    Once the ramen is cooked and the pork is crispy, fill 4 bowls with the ramen and top with the pork. garnish with the pickled carrots, cucumber, green onions, avocado, cilantro and a soft-boiled egg.

    **To soft-boil the eggs, simply bring a medium pot of water to a boil. Reduce to a rolling simmer and add in the eggs. Cook for 5 minutes. Remove the eggs from the heat and add to a bowl of ice water and allow to cool for 1 minute. Carefully place the eggs on a dish towel and crack the shell with the back of a spoon. Gently peel off the shell, and serve immediately.

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