Ramen Noodle Bowl Brainy Gourmet Style...

 

This is a 'noodle bowl' dish. In case you didn't know, the concept of the ramen 'noodle bowl' dish with broth and some fresh veggies and a hard boiled egg was actually imported from China to Japan. At least the noodle was.

Today, this noodle dish is recognized as a Japanese 'delish' experience that consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso. The Brainy Gourmet always makes it her style and thus it went something like this...

Being brainy, I used angel hair pasta broken in half rather than ramen noodles... why not, pasta was originally from China anyway. Of course, you can use traditional ramen noodles.

To begin, you will need: pork loin, angel hair pasta, fresh green beans, onion, orange bell pepper, and spinach blended with arugula. Most ramen bowls have bright colors: green, orange and yellow colors (boiled egg) but at the Brainy Gourmet house... carrots and boiled egg in soup is not favored. So, being brainy I just had to improvise. 

Start by marinating a pound more or less of boneless pork loin (depending on number of guests) in whatever your favorite 'spicy' seasoning happens to be. For this version, 'fig' infused balsamic vinegar was used along with garlic powder, cayenne pepper, sea salt and black pepper. Using a glass baking dish drizzled with olive oil, I laid in the seasoned pork loin and put into the oven on 375. 

In the meantime, start your 'soup'. Get a full quart of beef stock, 4 tbs of soy sauce, 1 tbs of garlic paste, and 1 tbs of ginger paste or more if you like,.. set to boil. Next, add half an onion and orange bell pepper julienne cut to the rolling boil of soup stock. Lastly, add one cup of julienne cut young green beans and then some shredded spinach leaves. 

Check the pork and add necessary beef stock to keep the meat moist and juicy. Once, it is pink on the inside (use knife checking the densest portion) put on broil to get a blackened 'seared' top. 

Back to your spicy ramen soup... add four handfuls of angel hair pasta broken in half directly to the boiling soup stock. The angel hair pasta is not salty and since you are not using a packaged mix of seasoning, there is no saltiness to worry about unless you added it. 

Take out a deep serving dish and ladle in the pasta with julienne veggies topping with the seared pork loin. Pour out the spicy soup stock over the top and also any tasty drippings from the meat. Top with fresh chopped arugula and serve. 

~ Tutti a Tavola!