Just Add Water

Okay, I do love to cook but this dinner thing every night for three unpredictable little boys is taking its toll. And let’s not even get into the school lunches (and snacks), three a day, five times a week. At my last trip to the supermarket I was so tempted to just buy a family size pack of instant ramen noodles. A) Because I know my kids would love them, and B) because it was instant! Instant happiness for all! No prep, no clean-up, no tantrums at the table.

Back in my college days, when life was simpler, this was practically all I ate. Sometimes just as a soup, like the package directions dictate. Other times, my roommates and I would get fancy and add some rotisserie chicken. If we were on a health kick some broccoli went into the mix. Shrimp, chicken, beef and pork were the flavor options, although I believe they all tasted the same. Somehow I never seemed to tire of the salty dish, hopefully I didn’t do any long term damage to my body with all of those preservatives.

I didn’t think much about sodium, preservatives or fat grams back then so I never bothered checking the nutritional label of my favorite cuisine. The manufacturers are kind of sneaky because in their minds, ½ a package is a serving so the package actually has twice the fat and sodium listed. But let’s be honest, who eats only ½ of that package??? Little did I know I was consuming 14 grams of fat and 1580 mg of sodium! Yikes – no wonder I gained so much weight freshman year!

Although I’m sure my kids will discover the joys of instant noodles when they head off to college, this week I’m trying a healthier version.

Pork Ramen Bowl

Ingredients

1-1/2 lb. pork tenderloin

¼ cup low sodium soy sauce, plus extra for seasoning

¼ cup brown sugar

¼ cup rice wine vinegar

1/2 tsp Chinese five spice

1 package Chinese noodles or rice vermicelli

1 quart chicken broth, low-sodium

3 large button or baby bella mushrooms, sliced thin

3 scallions, cut into small rings

½ cup snow peas, cut in thirds

Method

Cut the pork tenderloin into eight pieces, approximately 1” thick. In a small bowl mix the soy sauce, brown sugar, vinegar and five spice until the sugar is dissolved. Reserve ½ of the marinade and add the rest to a plastic zip-lock bag with the pork tenderloin. Let marinade for about 30 minutes.

Preheat oven to 375 degrees. Prepare a baking sheet with foil and a baking rack. Remove pork from marinade and place on the rack. Brush with the reserved marinade.

Cook for about 25-30 minutes, brushing with marinade once or twice. Cook until internal temperature reaches 145-150 degrees. Let rest for about 10 minutes and slice thinly. This step can be done ahead, pork can be kept refrigerated for 3-4 days.

Meanwhile cook package of noodles according to package directions. Rinse with cold water and set aside. I found these in my local market and they were a great alternative to the instant noodles.

In a large saucepan, heat up chicken broth to a simmer. Add in sliced mushrooms, scallions, and snow peas. Cook until vegetables are tender, about 10 minutes.

 

Now you are ready to assemble! In a large soup bowl, add a heap of noodles and some slices of pork. Pour hot broth over the noodles and add soy sauce to taste. Serve with chopsticks and a spoon!

And the VERDICT is:

Matthew (age 7): “Wish there was no soup, only noodles and pork”

Liam (age 5): “It smells yummy”

Dylan (age 5): “No, it smells funny”

Noodles and pork were a hit, even though it was smelly!

For my local readers:

Fairway Market will be holding a National Eating Healthy Day cooking demo in  Pelham Manor (847 Pelham Parkway) on Wednesday, November 5^th from 12pm to 2pm. This year’s theme is fruits and vegetables and customers can learn how to prepare kale and butternut squash salad and Moroccan quinoa. On this day, Americans are encouraged to commit to healthier eating. Celebrating National Eating Healthy Day is fun and easy! The American Heart Association will provide a complete toolkit of materials and how-to information for workplaces, schools, individuals and community organizations.

 

Food Trucks Of My Youth

Growing up we hung out at a place we dubbed the Loop. Basically it was just a circular driveway where we would congregate on bikes and skateboards. And also where the ice cream trucks would park when they made the rounds to our neighborhood. Once we heard the bells from the Good Humor man we would run like Pavlov’s dogs and clamor around the trucks.

Besides the ice cream trucks we also had a food truck that frequented our hangout. We called him The Chow Chow Man. Now this was before the popularity of food trucks so this guy was way ahead of his time. The Chow Chow man sold a very strange and unique American Asian fusion cuisine.

One particular item, which was, hands down, the best seller, was his egg roll. Instead of a filling of pork and shredded cabbage, they contained a hotdog wrapped in American cheese. I cringe now when I think about it but as a kid I LOVED them. It was his version of American junk food. This guy was a genius; he must have sold thousands of those egg rolls. I am sure my mother was not aware we were spending our Popsicle money on them right before dinner. I am also sure we didn’t eat our dinner on the days we bought them.

In the spirit of the Chow Chow man I am going to do an American twist on one of my favorite Dim Sum dishes – Cha sui bao, buns filled with barbeque flavored pork. Instead of the soft doughy buns I am going to wrap the filling in pizza dough, and replace the scallions with green beans. Weird I know, but I think my kids are going to love them.

Cha siu bao – American-style

Dumpling Filling (adapted from Asian Dumplings” by Andrea Nguyen)

Step 1: Make the pork

1 clove garlic, smashed

1 1/2 Tbsp sugar

1/2 Tsp ground ginger

2 1/2 Tbsp hoisin sauce

1 1/2 Tbsp honey

1 1/2 Tbsp rice wine vinegar

2 1/2 Tbsp soy sauce

1 1/2 Tbsp sesame oil

1 lb. Country style pork ribs (boneless), cut into 1 1/2 inch strips

 

Mix the first eight ingredients in a large zip lock bag or bowl. Remove 1/3 of the marinade and set aside in refrigerator, to be used later to baste the pork. Place the pork into the marinade and coat evenly. Cover and refrigerate for at least 6-8 hours, turning once or twice.

Preheat the oven to 475 degrees. Prepare a baking sheet lined with foil and place a baking rack on top. Place the pork on the rack and discard the used marinade.

Roast for 30 minutes. Turn and baste with the reserved marinade every 10 minutes. The pork is done when it is glazed and slightly charred. Remove and let rest for 10 minutes. Dice into small cubes and set aside.

Step 2: Make the filling

1 Tbsp sugar

Pinch of salt and pepper

1 Tbsp soy sauce

2 Tbsp hoisin sauce

1 Tbsp water

1 Tbsp rice wine vinegar

1 1/2 Tbsp cornstarch

2 Tbsp warm water

2 tsp canola oil

1 cup of green beans, sliced into small rounds

1 small onion, finely diced

1 lb pork ribs, diced

 

Combine the sugar, salt, pepper, soy sauce, hoisin sauce, and water in a small bowl. Stir to dissolve sugar and set aside. In another small bowl, mix the vinegar, cornstarch and water. Stir until cornstarch dissolved and set aside.

In a large skillet heat the canola oil over medium heat. Add the onions and green beans, cook until softened and slightly caramelized.

And the pork and combine well. Next add the sugar mixture and cook, stirring frequently until the pork is heated through. Then add the cornstarch mixture and cook until the mixture gets nice and sticky. Remove from heat.

Note: The first two steps can be prepared up to 2 days in advance. Keep refrigerated.

Step 3: Assemble the “buns”

1 package store bought pizza dough

Olive oil for brushing

 

Preheat oven to 375 degrees. Prepare large baking sheet with parchment paper. Roll out pizza dough on a lightly floured surface. Cut small rounds with a pastry round. The top of a glass will work well too.

Place a spoonful of filling into the center of the dough round and pinch ends together. Place on baking sheet with the pinched side down. Poke small hole in top of each to allow steam to escape. Brush a small amount of olive oil over the tops. Bake for approximately 15-18 minutes until dough is crispy on bottom and top is lightly browned. Filling will bubble over slightly through the hole in top.

 

And the VERDICT is:

Matthew (age 6): “Oh, nice Chinese platter” “Lots of people will read this one!”

Liam (age 4): “I could just tell these were gonna be good!”

Dylan (age 4): “Really, really, really yummy”

House of Bedlam food truck here we come!