[Leftover] Char Sui Pork Ramen
with cabbage / zucchini noodles
With leftover Char Sui pork from earlier in the week, this is one of the quickest and most flavorful ramen recipes that we've featured in a meal plan.
Smarts: Be sure to taste and adjust the flavors of the ramen, either by adding seasoning to the entire pot at the end of cooking or by setting out extra sauces at the table so everyone can add them to their own bowls.
- Ginger - 1 tsp , grated
- Garlic - 2 cloves , chopped
- Char siu pork (leftover from Monday) - ~1 1/2 lbs , sliced or chopped
- Limes - 1 , wedges
- Green onions - 2 stalks , finely chopped, white and green parts separate
- Zucchini - 12 oz , turned into noodles with a spiralizer or peeler
- Oil, cooking - 1 Tbsp
- Stock, any type - 6 cups
- Bragg's / coconut aminos - 2 Tbsp
- Coleslaw mix - 8 oz (sub finely sliced green cabbage)
- Oil, toasted sesame - 1 tsp
Chop pork - Slice or chop pork into bite-sized pieces. (Can be done up to 3 days ahead)
Limes / Green onions - Prep as directed. (Can be done 1 day ahead)
Pour stock over aromatics and bring to a simmer.
When stock is simmering, stir in aminos, coleslaw mix, and pork. Simmer until coleslaw is nearly tender, 4 to 5 minutes.
Add zucchini noodles and cook until tender, about 1 minute.
Remove the pan from the heat and stir in toasted sesame oil and green parts of green onions. Squeeze half the lime wedges over top.
Taste ramen and season with some more aminos if you’d like it saltier and some hot sauce (not on ingredients list) if you’d like it spicy.
Divide ramen between bowls and serve with extra lime wedges on the side. Enjoy!