This recipe shows you how to amp up your instant noodles by smoking the broth, adding grilled mushrooms and grilled pork, and a fried egg on top. Who says convenience food needs to be boring?
Amped Up Instant Noodle Soup
Rated 5.0 stars by 1 users
Food:
Pork
Cuisine
Asian
Serves:
1
Prep Time:
5 min
Cook Time:
40 min
Convenience food, once in a while, isn't the worst thing. We all get a little busy and need some help for a last minute lunch or dinner. But convenience food doesn't need to be boring and a little bit of extra work can go a long way and really amp up any instant noodles. The first step is to smoke the broth and noodles in the Alchemy smoker compartment. Then it's time to make some toppings by grilling up some king oyster mushrooms on the plancha and some shaved pork shoulder. The pork shoulder is grilled with some chili crisp and fish sauce, and is cooked until it's bit crispy - just delicious. When the noodles and broth are done smoking they're transferred to a wok with chopped garlic, ginger, green onions and whatever other flavour packets that come with the instant noodles. When the noodles are completely cooked, the soup is transferred to a bowl and topped with the grilled mushrooms and pork, sliced green onions and a perfect sunny side up egg.
Enjoy!
By:Chef Matt Basile
Ingredients
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1 package instant ramen/rice noodle soup
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1 egg
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2 king oyster mushrooms
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½ lb shaved pork shoulder
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2 tbsp chili crisp
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½ tsp fish sauce
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2 green onions
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5 cloves garlic
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2 tbsp fresh ginger
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Salt
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Canola oil
Instructions
Set smoker to 375F.
In a bowl, empty the flavour packets included with the instant noodle soup, add the noodles and the recommended amount of water in the package instructions. Place the soup and noodles in the smoker for 30 minutes. If the noodles are not finished after 35 mins, finish cooking the noodles in the wok on the plancha, to not over smoke the broth.
Cut the ends off your green onions and then separate the green part from the white. Take the green part and thinly slice, lengthwise on a bias. Place in cold water and set aside.
Slice your king oyster mushrooms lengthwise and score each side. Place on the plancha with canola oil and allow to grill, flipping occasionally, seasoning with salt and cooking until golden brown and softened.
Thinly slice the white part of the green onion. Roughly mince your fresh garlic and peel and finely chop the fresh ginger. Set aside.
Place your shaved pork on the plancha and allow to sear. Add the chili crisp to your pork and mix, allow to cook and crisp up. Season with salt and fish sauce, mix.
Add 1-2 tbsp of canola oil to a wok on the plancha. Once the oil is hot, add in the green onion, garlic and ginger and mix. Once softened, remove the soup and noodles from the smoker and add to the wok. If the noodles aren’t fully softened, continue to cook until done. Add in any remaining toppings or seasoning packets to your soup, mix.
Fry an egg sunny side up on the plancha.
Transfer your soup and noodles to a bowl. Top with the grilled chili crisp pork, grilled mushrooms, fried egg and the reserved sliced green onions.