[Leftover] Char Sui Pork Ramen
with cabbage / edamame
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
- Edamame, shelled - 1 cup
- Limes - 1 , wedges
- Green onions - 2 stalks , finely chopped, white and green parts separate
- Oil, cooking - 1 Tbsp
- Stock, any type - 8 cups
- Soy sauce, low-sodium - 2 Tbsp
- Coleslaw mix - 8 oz (sub finely sliced green cabbage)
- Noodles, dried ramen - 6 oz
- Hoisin sauce - 1 Tbsp
- Oil, toasted sesame - 1 tsp
Pour stock over aromatics and bring to a simmer.
When stock is simmering, stir in soy sauce, coleslaw mix, and pork. Simmer until coleslaw is nearly tender, 4 to 5 minutes.
Add ramen noodles and cook until tender (check the package directions for recommended cook time).
When ramen noodles are tender, remove the pan from heat and stir in edamame, Hoisin sauce, toasted sesame oil, and green parts of green onions. Squeeze half the lime wedges over top.
Taste ramen and season with some more soy sauce if you’d like it saltier, some additional Hoisin sauce for more sweet and aromatic flavor, or with 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!