Ingredients
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1 tablespoon vegetable oil
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3 tablespoons grated fresh ginger
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1 ½ tablespoons grated fresh garlic about 8 cloves
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6 green onions sliced
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1/2 cup black bean sauce
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1 tablespoon sesame oil
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2 teaspoons hot chili oil
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½ cup peanut butter
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1/3 cup tamari
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¼ cup tahini
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2 tablespoons chili paste
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7 cups bone broth or chicken stock
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1 pound ground pork
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4 3-ounce packages ramen noodlescooked (sauce packets discarded)
To Garnish:
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2 cups fresh spinach
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3 green onions sliced
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4 soft boiled eggs halved
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Cilantro chopped
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Daikon radish sprouts
Directions
By Erin Lynch, Platings and Pairings
Heat oil in a large saucepan over medium heat. Add ginger & garlic and cook until light golden, about 3 minutes. Add green onions, black bean sauce, sesame oil and chili oil, cook for 2 minutes. Add broth, peanut butter, tamari, tahini and chili paste. Stir to combine, reduce heat to low and simmer 15 minutes. Meanwhile, in a skillet, cook the ground pork over medium-high heat until cooked through. Add ½ cup of the broth mixture to the ground pork to season. Cook the noodles according to package directions and drain. Place the noodles in a bowl and top with spinach, broth and ground pork. Garnish with green onions, eggs, cilantro and radish sprouts.
Nutrition information per serving:
Calories: 1220
Fat: 63 g
Trans fats: 0 g
Cholesterol: 265 mg
Carbohydrate: 104 g
Protein: 62 g
Sodium: 3400 mg