There’s a million fun ways to make ramen. This is one of those ways.
1 Tbs brown sugar
1 Tbs Hoisin sauce
1 Tbs soy sauce
1 Tbs sesame oil
2 tsp chili garlic sauce
2 pork loin cutlets ( ½” thick)
1 cup sliced mushrooms
4 green onions, chopped
¼ cup fresh basil, chopped
1 large jalapeño, sliced
1 wickedly spicy chili of your choice, thinly sliced (optional)
½ tsp toasted sesame seeds
2 packs of dry ramen, save the spice packets for another day
Mix the brown sugar, Hoisin sauce, soy sauce, sesame oil and chili garlic sauce in a small bowl.
Smear the mixture over the pork cutlets.
Lay the pork cutlets on a sheet of heavy duty aluminum foil and wrap tightly.
Heat a skillet at high heat. Lay the aluminum packet on the skillet and press with a heavy object, such as a tea kettle full of water, or small pot filled with water.
Turn the packet over every minute, with tongs. Remove the packet after 5 minutes. Set aside.
Set a pot of water to boil. Add the ramen and stir briefly until the ramen is tender. Strain the ramen noodles and set aside.
Slice the pork into ½” thick strips. Set aside.
Pour the juices from the aluminum foil pack into a small sauce pan. Scrape away any solids that remain on the aluminum foil and add them to the pan. Add 2 cups of water to the pan and simmer at medium medium/high heat. Allow the sauce to boil for a minute and then turn the heat off. Add the toasted sesame seeds.
Add some of the cooked noodles to a serving bowl. Add some sliced pork and raw vegetables. Pour some of the broth into the bowl and steep for a few minutes. Serve warm.