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1 Egg, slightly beaten
1 Scallion, cut on the bias, for garnish
1 Tbsp Garlic, minced
1 Tbsp Miso
1 Tbsp Sesame or Neutral Oil
1 cup Napa Cabbage, or Bok Choy shredded
10 oz Ramen Noodles
2 Carrots, peeled and finely shredded
3 Tbsp Soy Sauce
8-12 ounces Pork Belly, cut into ¼-inch slices
Pea Shoots for garnish (optional)
Sea Salt
Bring medium sized pot of water to rapid boil. While waiting, heat 1 tablespoon oil in large sauté pan over medium-high heat. Add sliced pork belly and brown evenly, 2 minutes per side. Remove to bowl and turn heat off.
When pot with water boils, add noodles and stir continuously with fork or chopstick for 30 seconds. Continue cooking 3 minutes on high. Strain in colander and rinse with cold water 30 seconds. Set aside.
In same sauté pan used for pork belly, heat rendered fat and oil until hot. Add napa cabbage, carrots, and pinch sea salt. Stir and shake pan constantly, until vegetables are tender, about 3 minutes. Add noodles, garlic, and egg. Cook 3 minutes longer, stirring only once. In small bowl, whisk miso into soy sauce and add to noodles. Stir until coated. Divide among 2 shallow bowls. Top with sliced pork belly and garnish with scallions and pea shoot, if desired.
