Summer Veggie Brothless Pork Ramen

🥘 Ingredients

• asparagus
  12 oz
• black pepper
• cooking oil
  1 tbsp
• corn
  2 unit
• crispy fried onions
  2 unit
• garlic powder
  2 tsp
• ginger
  2 thumb
• heirloom grape tomatoes
  8 oz
• mini cucumber
  2 unit
• paper towels
• plastic wrap
• ponzu sauce
  24 ml
• pork chops
  20 oz
• ramen noodles
  9 oz
• rice wine vinegar
  3.333 tbsp
• salt
• sesame oil
  2 tbsp
• spicy mayo
  1/2 c
• sugar
  1 tsp
• sweet soy glaze
  1/2 c

🍳 Cookware

• large pot
• baking sheet
• large bowl
• medium microwave-safe bowl
• large pan
• large pot
• large bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and discard woody bottom ends from asparagus ; cut stalks crosswise into 1-inch pieces. Trim and halve mini cucumber lengthwise; slice into ¼-inch-thick half-moons. Drain corn ; pat dry with paper towels . Peel and mince or grate ginger . Halve heirloom grape tomatoes .

   asparagus: 12 oz, mini cucumber: 2 unit, corn: 2 unit, paper towels, ginger: 2 thumb, heirloom grape tomatoes: 8 oz
2. 

   2

   Toss asparagus on a baking sheet with a drizzle of cooking oil , half the garlic powder (you'll use the rest later), salt , and black pepper . Roast on middle rack until lightly browned and tender, ⏱️ 8-10 minutes .

   cooking oil: 1 tbsp, garlic powder: 2 tsp, salt, black pepper
3. 

   3

   In a large bowl , whisk together sesame oil , ponzu sauce , and sweet soy glaze . Set aside until ready to use in Step 6. In a medium microwave-safe bowl , add cucumber, rice wine vinegar , 1 TBSP water, sugar (½ tsp), and a pinch of salt (2 TBSP water and 1 tsp sugar for 4 servings). Stir to combine. Cover tightly with plastic wrap . Microwave until cucumber is slightly softened and warmed through, ⏱️ 30-45 seconds . Carefully remove plastic wrap and stir. Set aside to pickle, stirring occasionally.

   sesame oil: 2 tbsp, ponzu sauce: 24 ml, sweet soy glaze: 1/2 c, rice wine vinegar: 3.333 tbsp, sugar: 1 tsp, plastic wrap
4. 

   4

   Pat pork chops dry with paper towels; season all over with remaining garlic powder, salt, and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, ⏱️ 4-6 minutes per side. Turn off heat; transfer pork to a cutting board. Wipe out pan.

   pork chops: 20 oz
5. 

   5

   Heat a drizzle of cooking oil in pan used for pork over medium heat. Add corn and ginger to hot pan. Season with salt and pepper. Cook, stirring, until corn is warmed through and ginger is fragrant, ⏱️ 30-60 seconds .
6. 

   6

   Once water is boiling, add ramen noodles to large pot . Cook, stirring occasionally until tender, ⏱️ 1-2 minutes . Drain and immediately transfer to large bowl with sweet soy sesame sauce. Toss to combine. Taste and season with salt and pepper.

   ramen noodles: 9 oz
7. 

   7

   Thinly slice pork crosswise. Divide sweet soy sesame noodles between bowls. Top with gingery corn, pork, asparagus, pickled cucumber, tomatoes, and crispy fried onions in separate sections. Drizzle with spicy mayo to taste. Serve. TIP: Before eating, toss everything together in the bowl for a true mazemen eating experience!

   crispy fried onions: 2 unit, spicy mayo: 1/2 c