This ramen combines savory pork belly and tender shrimp in a seasoned broth for a flavorful twist on a classic favorite. With a light touch of spice and fresh lime, it’s a balanced and filling meal that is easy to enjoy any night of the week.
Ingredients
4packs shrimp-flavored instant ramen
12slices leftover Korean pork belly, diced 1/2"
12Patagonia red shrimp, cut into 1/3rds (31–35 count)
1cup frozen peas or corn
1tsp BBQ spice rub (for the veg)
4cloves garlic, minced
2tsp fish sauce
2tbsp butter
2tsp chili crisp
4Jalapeño-Soy Jalapeño-Soy Eggs, halved
¼ cup green onion tops, bias-cut
2limes, cut into wedges
Instructions
1
Toss the frozen peas/corn with 1 tsp BBQ spice. Heat a skillet over medium-high heat. Sauté for 1 minute until just heated through and the spices are toasted. Remove and set aside.
2
In the same skillet, add the diced pork belly. Sear until the fat is rendered and cubes are crispy. Remove pork with a slotted spoon. In the remaining pork fat, sear the shrimp for 1–2 minutes until opaque. Remove and set aside.
3
In a separate pot, melt a small knob of the butter and sauté the minced garlic for 30 seconds until fragrant. Pour in the fish sauce to "flash" and toast it for 5 seconds. Immediately add the water, shrimp seasoning packets, and the rest of the butter. Bring to a boil, add noodles, and cook until tender.
The Final Assembly
4
Divide noodles and broth into 4 bowls. Arrange for maximum visual impact:
5
Left Side: Diced crispy pork belly.
6
Right Side: Seared shrimp.
7
The Center Line: The BBQ-spiced peas/corn running down the middle.
8
The Ends: One egg half at the top and one at the bottom of the veggie line.
9
The Center: A dollop of chili crisp right in the middle.
10
Finish: Sprinkle green onions over the entire bowl; add a lime wedge on the side.
