Brainy Spicy Asian Noodle Bowl with Pork...

 

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

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 stock/broth, often flavored with soy sauce or miso.

Of course, 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 (optional), onion, orange bell pepper (optional), and spinach blended with arugula. 

Most ramen bowls have bright colors: green, orange and yellow colors (boiled egg)... but you can be brainy and improvise/substitute ...which means use ingredients you/everyone in your house likes. 

Start by marinating a pound more or less of boneless pork loin (depending on number of guests) in whatever your favorite 'spicy' seasonings happen to be. For this version, 'fig' infused balsamic vinegar was used along with garlic powder or paste, cayenne pepper flakes and or cayenne paste, sea salt and minced ginger.

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. As for the cayenne paste, use at your own discretion in the soup; however, if used in the marinate, then omit from soup. 

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. 

When the meat marination time is up, either broil the pork loin in the oven or cook on the stove in a skillet. 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) a little searing seals in the flavors. 

Back to your spicy ramen soup... add four handfuls of angel hair pasta broken in half directly to the boiling soup stock with all its added spicy flavors.

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!