Ramen With Pork Stuffed Wontons | Nik Snacks ~ Nik Snacks

Bite it and write it. That's what I do.

.

.
On 2:06 PM by Nikki @ NikSnacks in , , , , , , , , , , , ,    1 comment
Ramen is no longer relegated to college student eats or low-budget cooking. Households have discovered that customizable bowls of ramen noodles are not only satisfying, but a wonderful way to use either fresh or leftover bits and pieces to create a new meal.


That's exactly what I'm into right now: using what I have on-hand to make new and exciting recipes. After grilling and roasting a pork shoulder for Easter dinner, I had a huge shoulder blade left that I just had to use. The only thing I know to do with letover bones is to make stock. Or bone broth. There really isn't much of a difference between the two if you do it right. Bone broth or stock is made by simmering animal bones, meat, vegetables, herbs with water. It’s normally simmered for hours and hours on the stove to extract all of the flavor and nutrients.

The results, when cooled, produce a gelatinous pot of a nutrient-rich base that can be used to cook soups, stews, vegetables, rice, pastas, potatoes and even ramen noodle bowls.

To add to the mix, I also made wonton dumplings to add to the flavor of the recipe. It's killer, y'all. You get out what you put into it, so if your vegetables are fresh and your eat has a neutral flavor, you can add anything to it.



Ramen with Pork-Stuffed Wontons
Print

Ramen with Pork-Stuffed Wontons

Yield: 6 cups
Author: Nikki Miller-Ka of Nik Snacks
Ramen is no longer relegated to college student eats or low-budget cooking. Households have discovered that customizable bowls of ramen noodles are not only satisfying, but a wonderful way to use either fresh or leftover bits and pieces to create a new meal.

Ingredients

Pork Broth
  • 2 1/2-3 pounds of bones
  • 2 onions keep the outer layers, roughly chopped
  • 2 celery stalks , roughly chopped
  • 2 carrots , roughly chopped
  • 1 bunch parsley
  • 8 garlic cloves, crushed
  • 1 knob of ginger
  • 8 cups (2L) cold water
  • 1 tablespoon (15ml) apple cider vinegar
Pork Ramen Noodles
  • 4 cups pork stock
  • 1/2 lb pork loin or pork shoulder, pre-cooked and cubed
  • 2 packets of dried ramen noodles
  • 4 oz mushrooms, sliced
  • ½ tbsp chili oil, to taste
  • 2 tbsp soy sauce, to taste
  • sliced green onion, for garnish

Instructions

Pork Broth
  1. Add all of the ingredients in the pressure cooker. Close lid and pressure cook at High pressure for 2 1/2 to 3 hours. Let the pressure cooker natural release. This should take ~45 mins. Open the lid carefully.
  2. Strain bone broth through a colander or mesh strainer to discard the solids. Set aside the bone broth to cool.
  3. Use a fat separator to skim the fat. An alternative method is to place stock in the fridge until the fat rises to the top. Then, skim the layer of fat with a spoon. A gel-like texture after cooling is a good indicator of an excellent gelatinous stock.
  4. (Optional) Season with salt and freeze or use the stock.
Pork Ramen Noodles
  1. Place all the ingredients except for chili oil and soy sauce in a pot.
  2. Bring the mixture to a boil over high heat. Let it boil for 3-5 minutes until the noodles are done.
  3. Assemble by dividing the ramen noodles and broth into two bowls.
  4. Add the chili oil, soy sauce and green onion for garnish. Serve.

Calories

255.09

Fat (grams)

11.99

Sat. Fat (grams)

4.17

Carbs (grams)

17.23

Fiber (grams)

2.27

Net carbs

14.96

Sugar (grams)

3.38

Protein (grams)

19.48

Sodium (milligrams)

712.18

Cholesterol (grams)

50.49
Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
Did you make this recipe?
Tag @https://www.niksnacksonline.com on instagram and hashtag it #niksnacks
Created using The Recipes Generator

1 comment:

  1. Great ideas! I will attempt this when I can find Ramen in the store again.

    ReplyDelete

Thank you for coming by! Don't make this visit your last!