Marinated BBQ Pork Ramen with Hakubaku Fresh Ramen Kit | Umami Insider

Ingredients:
- 2 Green Onions
- 4 oz Green Beans
- ¼ cup Corn
- 8 oz Pork Tenderloin
- Vegetable Oil, for cooking
- 2 Hakubaku Fresh Ramen Noodles

Boiled Egg:
- 2 Eggs
- 1 Tbsp Salt
- Plenty of Water

Marinade:
- 1 clove Garlic
- ¼ oz Fresh Ginger
- 2 Tbsp Granulated Sugar
- 1 Tbsp Oyster Sauce
- 2 tsp Sriracha Sauce
- ½ tsp Red Chili Flakes
- 2 tsp Rice Wine Vinegar
- 2 Tbsp Tamari Soy Sauce
- ¼ tsp Black Pepper
- A pinch of Salt

Ramen Broth:
- 2 Hakubaku Ramen Soup Base
- 3 cup Water
- 1 Tbsp Tamari Soy Sauce

Instructions:
1. Prep the ingredients

1. Grate the garlic and the ginger.
2. Slice the green onions into ¼ -inch slices.
3. Cook corn if fresh or frozen.
4. Trim off the tough ends of the green beans and slice in half lengthwise. Cook with a bit of vegetable oil over medium high heat, set them aside.

2. Make the marinade

1. In a medium bowl, mix the sugar, oyster sauce, rice wine vinegar, garlic, ginger, chili flakes, sriracha, tamari soy sauce, black pepper, and salt.
2. Pat dry the pork with paper towels.
3. Slice the pork into ½-inch thick slices. Place them in a large bowl.
4. Pour half of the marinade over the pork. Refrigerate until ready to cook.
Set aside remaining marinade for later use.

3. Make the boiled egg

1. Place the eggs into a small sauce pot. Add enough water to the pot to cover the eggs. Add salt to the water and bring it to boil over high heat.
2. When the water is boiling, cover the pot and turn off the heat. Let the eggs sit in the hot water for 10 minutes. Then, remove the eggs from the hot water.
3. Set aside and let cool. When cool, peel the egg shell and discard the shells.

4. Cook the pork

1. In large sauté pan add 1 tablespoon of vegetable oil. Heat the pan over medium-high heat.
2. Remove pork from marinade and discard the marinade.
3. When the pan is hot, add the pork in a single layer and sear for 3 minutes on each side.
4. Baste with the remaining marinade until done (USDA recommends cooking pork to a minimum 145°F).

5. Cook the noodles & broth

1. Bring a large sauce pot of water to a boil over high heat.
2. When the water is boiling, add the noodles and cook for 2 minutes, stirring occasionally.
3. Drain into a colander. Set aside.
4. In a small sauce pot, combine the Hakubaku Ramen Soup base, 1 tablespoon of tamari soy sauce, and 3 cups of water. Bring to a simmer over medium heat. Keep warm until ready to serve

6. Serve

1. Evenly divide the noodles between two bowls.
2. Spoon the broth over the noodles.
3. Top with the pork and the green beans.
4. Serve one hard-boiled egg per bowl.
5. Garnish with green onions and corn.
6. Enjoy!