Summer Veggie Brothless Pork Ramen

• 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.