Summer Veggie Brothless Pork Ramen

🥘 Ingredients

• asparagus
  1 bunch
• black pepper
  pinch
• cooking oil
  2 tbsp
• corn
  1 ear
• crispy fried onions
  1 tbsp
• garlic powder
  1 tsp
• ginger
  1 knob
• heirloom grape tomatoes
  2 c
• mini cucumber
  1 unit
• ponzu sauce
  2 tbsp
• pork chops
  2 unit
• ramen noodles
  2 packets
• rice wine vinegar
  1 tbsp
• salt
  pinch
• sesame oil
  1 tsp
• spicy mayo
  1 tbsp
• sugar
  1 tsp
• sweet soy glaze
  2 tbsp

🍳 Cookware

• large pot
• baking sheet
• large bowl
• large pan

1. 

   1

   Adjust the oven rack to the middle position and preheat to 425°F. Bring a large pot of salt -ed water to a boil. Wash and dry all produce.

   salt: pinch
2. 

   2

   Toss asparagus on a baking sheet with a drizzle of cooking oil , half the garlic powder , salt, and black pepper . Roast on the middle rack until lightly browned and tender ⏱️ 8 minutes .

   asparagus: 1 bunch, cooking oil: 2 tbsp, garlic powder: 1 tsp, black pepper: pinch
3. 

   3

   In a large bowl , whisk together sesame oil , ponzu sauce , sweet soy glaze , and sugar until smooth. Set aside until ready to use.

   sesame oil: 1 tsp, ponzu sauce: 2 tbsp, sweet soy glaze: 2 tbsp, sugar: 1 tsp
4. 

   4

   Pat pork chops dry with paper towels. Season all over with the remaining garlic powder, salt, and pepper. Thinly slice mini cucumber and toss with rice wine vinegar to pickle briefly.

   pork chops: 2 unit, mini cucumber: 1 unit, rice wine vinegar: 1 tbsp
5. 

   5

   Heat a drizzle of oil in a large pan over medium-high heat. Add the seasoned pork to the hot pan. Sear until cooked through ⏱️ 4 minutes . Remove and rest on a cutting board.
6. 

   6

   In the same pan, add corn and ginger . Season with salt and pepper. Cook, stirring, until the corn is warmed through and ginger is fragrant ⏱️ 30 seconds .

   corn: 1 ear, ginger: 1 knob
7. 

   7

   Once the water is boiling, add ramen noodles to the pot. Cook, stirring occasionally, until tender ⏱️ 1 minute . Drain thoroughly.

   ramen noodles: 2 packets
8. 8

   Thinly slice the rested pork crosswise. Halve heirloom grape tomatoes . Stir spicy mayo with a few drops of water until drizzling consistency.

   heirloom grape tomatoes: 2 c, spicy mayo: 1 tbsp
9. 9

   Divide noodles between bowls. Top with sliced pork, roasted asparagus, corn, tomatoes, and pickled cucumber. Drizzle generously with the sweet soy sesame sauce and spicy mayo. Garnish with crispy fried onions and serve immediately.

   crispy fried onions: 1 tbsp