Pork Ramen: With Bamboo And Mushrooms

Let's Cook

1. Step 1.

   In a medium bowl, combine 3 teaspoons water and ¼ teaspoon baking soda. Add the sliced pork ribs and toss to coat; let sit for 5 minutes. Then add 1 tablespoon soy sauce and 1 teaspoon cornstarch, toss to combine, and set aside.

2. Step 2.

   Heat 1 tablespoon sesame oil in a 10-inch skillet over medium-high heat. Drain any excess liquid from the pork, then add the pork in a single layer. Cook without stirring until browned on the bottom, about 2 minutes. Stir and continue cooking until the pork is cooked through, 2 to 3 minutes more. Transfer the pork to a clean bowl and drain any fat or liquid from the skillet.

3. Step 3.

   Heat the remaining 2 tablespoons sesame oil in the same skillet over medium heat. Add the sliced shiitake mushrooms and a splash of water; cook until they start to release their juices, 3 to 5 minutes. Stir in the sliced white parts of the green onions, drained bamboo shoots, minced garlic, minced ginger, and optional red pepper flakes. Cook until fragrant, about 1 minute.

4. Step 4.

   Stir in 3 cups chicken broth, 2 tablespoons oyster or hoisin sauce, and the remaining 2 tablespoons soy sauce. Bring to a boil. Place the ramen noodles in an even layer in the skillet, breaking them into smaller pieces if needed. Cover, reduce heat to medium-low, and simmer until the noodle bottoms have softened, about 3 minutes.

5. Step 5.

   Using tongs, carefully flip the noodles over and gently stir to separate. Stir in the sliced green parts of the green onions and continue cooking until the noodles are tender, about 2 minutes more. Stir the cooked pork and any accumulated juices into the skillet and cook until heated through, about 30 seconds. Serve with sambal oelek or chili paste on the side.