Recipes // Side Dishes // Tricked Out Ramen

Tricked Out Ramen


By Justin Warner

Prep Time: 10 Minutes

Cook Time: 25-30 Minutes

Serves: one massive bowl

Ingredients for the Dish

  • 2 packs of instant ramen noodles (any flavor, with the flavor packet discarded and forgotten about)
  • 4 oz pork tenderloin
  • 2 strips bacon
  • 1 egg
  • 1 oz julienned carrot
  • ½ portobello mushroom cap, sliced
  • 1 ear of corn, shucked and cut from cob
  • 1 oz ginger, peeled and minced
  • 2 cloves garlic, peeled and minced
  • ½ tsp kosher salt + some for seasoning
  • 1 tbsp butter
  • 6 tsp soy sauce
  • 4 oz Robert Mondavi Private Selection Pinot Noir
  • 5 cups water
  • 1 tsp white vinegar


For The Preparation

  1. Preheat oven to 300 °
  2. In the smallest pot you have, bring two cups of the water and the white vinegar to barely a simmer.

For The Egg

  1. Crack the egg and slowly add it in to the simmering water.
  2. Using a slotted spoon, gently flick some of the hot water on top of the egg.
  3. After 3-5 minutes, when the white is opaque, and no longer wispy, remove from heat and use the slotted spoon to gently remove the egg.
  4. Very carefully, run the egg under a tiny stream of cool water to stop the cooking. This might take a little practice, but I believe in you.
  5. Set the egg aside, still in the slotted spoon.
  6. Add a tiny pinch of salt to the egg.

Chef’s Tips: Did your egg break? Don’t cry, it’s just an egg. If you only have one egg, just use it in whatever shape it’s in.. If you have more eggs on hand, try again! Don’t want to poach? Just fry one sunny-side in a little vegetable oil.

For The Bacon

  1. In a 3 quart sauce pot, cook the bacon over medium heat until almost crisp, about 6-8 minutes.
  2. Add the garlic and ginger and cook this until the garlic and ginger browns, about 2-4 minutes.
  3. Using tongs and a wooden spoon, carefully remove the garlic, ginger, and bacon, and reserve on a baking sheet.

For The Corn

  1. Now cook the corn in the bacon fat, until slightly browned, about 3-4 minutes. At the two minute mark, add 1/2 tsp soy sauce to the corn.
  2. Remove the corn and reserve on the baking sheet.

For The Mushroom and the Carrots

  1. Add 1/2 the butter to the saucepan, and cook the mushroom and 1/2 teaspoon soy sauce for about 4 minutes until soft.
  2. Remove the mushroom and place on the baking sheet.
  3. Repeat this exact process with the julienned carrot.

For The Pork

  1. Add the pork tenderloin and cook to medium, about 8-10 minutes.
  2. Slice and reserve on the baking sheet.

By this point your pot should be littered with tasty bits, caramelized what-nots and bacon/butter drippings.

For The Broth

  1. Deglaze the pan with the Pinot Noir
  2. Carefully pour the wine in to the sauce pan and scrape all those tasty bits free with a wooden spoon, metal spoon, or rubber spatula.
  3. Now add the water, the reserved bacon/ginger/garlic mix and the salt, and bring to a very rapid boil.
  4. Boil for 7-10 minutes so that the flavors concentrate and reduce

Chef’s Tips: Deglazing with wine is a great way to make what fancy chefs call a “pan-sauce.” Cooking chicken breasts? Remove the chicken, deglaze with wine, add a little salt and flour. BOOM, sauce!

Meanwhile, place the baking sheet in the oven to get all of the ingredients (except the egg) hot again.

For The Noodles

  1. Put the noodles in the boiling water and stir every two minutes until they are no longer rigid.
  2. Using tongs, remove the noodles from the broth and place in a big soup bowl.
  3. Carefully remove the baking sheet and excellently arrange all the ingredients on top of the noodles.
  4. Carefully add the egg. Fill with the broth. Wait one minute, and DEVOUR.
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