If you asked any college student right now what food they keep in their dorm room, they’ll likely mention mac n’ cheese or ramen noodles. Ramen has become a simple staple for people who don’t need the frills of a large pasta dish and who typically like to eat on the go. When I entered the real world of living on my one with a kitchen I knew nothing about, I decided to venture out and look for some simple recipe I could try on my own.
Enter: Christmas 2013 when my mom gave me a crock pot. Hoooooly cow, do I owe her a thank you. There is literally no simpler way of cooking food than with a crock-pot. Soups, casseroles, !CHOCOLATE CAKE! – you name it, and I bet you can make it in a crock-pot.
The first and all-time favorite recipe I’ve made is spicy pork ramen. Besides the noodles and broth, ramen is a recipe you can definitely play with in terms of garnishes. I typically stick to the traditional things like mushrooms and carrots, but I’m a spice girl, so the spicier, the better!
- 2-3 pounds butterfly pork (I usually buy two butterflied pork pieces)
- 4 cups low sodium chicken broth (you might need more)
- 1/4-1/2 cup low sodium soy sauce
- 2 tablespoons thai red curry paste
- 3 tablespoons of Hoisin sauce
- 1 tablespoon red chili pepper flakes
- 1 teaspoon black pepper
- 1/3 teaspoon of salt
- 1 cup baby bella mushrooms
- 2 packs Ramen noodles, (discard seasoning packets)
- 2 soft boiled or fried eggs, for serving
- Chopped carrots, sliced jalapenos, green onions, Sriracha, for garnishes
Add the pork to the bowl of a crock-pot. Pour the chicken broth, 1/4-1/2 cup soy sauce over the pork. Add 2 tablespoons of thai curry paste, 3 tablespoons of Hoisin sauce, 1 teaspoon of salt, 1 teaspoon of pepper and 1 tablespoon of red chili pepper flakes. Cover the crock-pot and cook on low for 7-8 hours or on high for 4-6 hours (I usually do low while I’m at work).
After the 7-8 hours, remove the pork from the crock-pot and add the mushrooms and carrots. Cover the crock-pot and crank the heat up to high. Lightly shred the pork with two forks.
Add the Ramen noodles to the crock-pot and allow them to cook 5-8 minutes. Once the noodles are cooked, stir in the pork and let sit for 3-5 minutes.
While the soup is cooking, heat up 1 1/2 inches of water in a medium pot. Once the water boils, place 2 eggs very carefully into the boiling water and let cook for exactly 6 minutes. Remove the eggs and place them in a bowl of luke warm water to cool for 1-2 minutes.
Remove the pork and ramen and place it into a bowl. Add jalapeños, green onions, more carrots, 1-2 eggs and Sriracha, if desired.