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  • Course

    Main Course

  • Prep time

    40 Mins

  • cook time

    20 Mins

  • servings

    2

  • Author

    @_seasonedtotaste

Ingredients

Soy Marinated Eggs

  • 2 eggs
  • ½ cup water
  • ½ cup soy sauce
  • ¼ cup sugar
  • 2 green onions, roughly chopped
  • ¼ cup red onion, roughly chopped
  • ½ small jalapeños, roughly chopped
  • 2 tbsp garlic paste
  • ½ tbsp sesame seeds

Spicy Pork Sauce

  • 1 tbsp peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tbsp chili garlic sauce

Other

product used in the recipe

Garlicky Veggie Rice Ramen Noodle Soup with Freeze-Dried Chunky Veggies

  • 1

    Cook eggs in a small pot of boiling water on medium/high heat for 7 mins.

  • 2

    Remove immediately from heat, place in an iced water bath for 10 mins, then peel and set aside.

  • 3

    Combine ingredients for egg marinade in a bowl.

  • 4

    Place peeled eggs into marinade and leave for 30 mins (or up to 24 hours for best results).

  • 5

    While eggs marinate, combine spicy sauce ingredients in a bowl then add ground pork, stirring until sauce is dissolved. Set aside.

  • 6

    In a wok or large skillet, add marinated pork and sauté over high heat.

  • 7

    After ~5 mins, add in ~¼ cup of green onion and stir to combine.

  • 8

    Continue to cook until pork is cooked through, and sauce has browned and thickened. Set aside.

  • 9

    Prepare noodle soups per directions on package.

  • 10

    Blanch bok choy for ~1 min.

  • 11

    Divide ingredients between two bowls, garnish with cilantro and sesame seeds.

 

product used in the recipe

Garlicky Veggie Rice Ramen Noodle Soup with Freeze-Dried Chunky Veggies

Instruction video

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