ZUCCHINI-NOODLE RAMEN
I grew up eating the instant kind of ramen in the orange package. I loved it plain, but my dad and brother would always add stuff to it, which I eventually grew to appreciate as I discovered all the awesome things you can put in it. I’ve definitely missed ramen as I’ve experimented with my gluten sensitivity over the years, so sometimes I’ll make it with gluten-free noodles, but this recipe is Paleo-friendly and, with the substitution of zucchini noodles, completely grain free. SERVES 4 TO 6
PREP TIME: 20 minutes, plus overnight to chill
COOK TIME: 2 hours, 30 minutes
1 pound pork tenderloin
1 tablespoon salt
2 bunches scallions, divided
1 (1-inch) piece fresh ginger root, sliced
4 garlic cloves, crushed
Toppings (optional): hardboiled eggs, kimchi, jalapeño peppers, fresh cilantro
5 tablespoons coconut aminos
2 tablespoons sake (optional; omit if strict Paleo)
1½ tablespoons sesame oil
4 large zucchini, spiralized or julienned
- Season the pork with the salt, and refrigerate overnight.
- Remove the pork from the refrigerator, and place in a large saucepan over medium-high heat. Add 1½ bunches of scallions and the ginger and garlic to the pan with enough water to just cover the pork. Bring to a boil, lower the heat, and simmer for at least 2 hours (although longer is better, if possible).
- While the broth is cooking, prepare all your toppings (if using): Soft-boil the eggs (see here), slice the jalapeños and the remaining ½ bunch of scallions, and chop the cilantro.
- Add the coconut aminos, sake (if using), and sesame oil to the broth. Continue to simmer, and add the zucchini noodles about 5 minutes before you’re ready to serve.
- Transfer the pork to a platter, slice it, and transfer it back to the saucepan. Serve the ramen with whichever toppings sound good to you.
VARIATION 1 ZUCCHINI-NOODLE CHICKEN RAMEN: Make this recipe with 1 pound chicken thighs or breasts instead of the pork. Continue with the recipe as written.
VARIATION 2 SQUASH-NOODLE RAMEN: Instead of spiralized zucchini, use a vegetable peeler to create thin, wide squash noodles. Continue with the recipe as written.
PREP TIP: Season the pork and make the broth in advance so all you’ll have to do is heat everything together. This will save you one night of prep as well as a couple of hours of simmering.
