Summer Veggie Brothless Pork Ramen
with Green Beans, Heirloom Tomatoes, Corn & Pickled Cuke
- Fish
- Soy
- Wheat
- Eggs
- Sesame
If you've never tried Japanese mazemen—a brothless ramen dish featuring chewy noodles tossed with all kinds of mix-ins—you're in for a treat. Here, you'll pair the ramen noodles with seared pork and a generous dose of veggies (think: corn, asparagus, heirloom tomatoes, and picked cucumber). A sweet soy sesame sauce ties all of the elements of the dish together!
Ingredients
1 unit
Corn
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
8 ounce
Green Beans
4 ounce
Heirloom Grape Tomatoes
ounce
Asparagus
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 teaspoon
Garlic Powder
4.5 ounce
Ramen Noodles
(Contains: Wheat)
1 thumb
Ginger
10 ounce
Pork Chops
Not included in your delivery
½ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. Trim and halve cucumber lengthwise; slice into ¼-inch-thick half-moons. Drain corn; pat dry with paper towels. Peel and mince or grate ginger. Halve tomatoes.
Toss asparagus on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on middle rack until lightly browned and tender, 8-10 minutes.
In a large bowl, whisk together sesame oil, ponzu, and sweet soy glaze. Set aside until ready to use in Step 6.
In a medium microwave-safe bowl, add cucumber, vinegar, 1 TBSP water, ½ tsp sugar, and a pinch of salt (2 TBSP water and 1 tsp sugar for 4 servings). Stir to combine. Cover tightly with plastic wrap. Microwave until cucumber is slightly softened and warmed through, 30-45 seconds.
Carefully remove plastic wrap and stir. Set aside to pickle, stirring occasionally.
Pat pork* dry with paper towels; season all over with remaining garlic powder, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; transfer pork to a cutting board. Wipe out pan.
Heat a drizzle of oil in pan used for pork over medium heat. Add corn and ginger to hot pan. Season with salt and pepper. Cook, stirring, until corn is warmed through and ginger is fragrant, 30-60 seconds.
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes.
Drain and immediately transfer to bowl with sweet soy sesame sauce. Toss to combine. Taste and season with salt and pepper.
Thinly slice pork crosswise.
Divide sweet soy sesame noodles between bowls. Top with gingery corn, pork, asparagus, pickled cucumber, tomatoes, and crispy onions in separate sections. Drizzle with spicy mayo to taste. Serve. TIP: Before eating, toss everything together in the bowl for a true mazemen eating experience!
