I should probably be posting a pie since it’s Pi Day and all but…I’m super-dee-duper excited to share this recipe with you!
Why is any noodle or rice bowl the best thing ever? Seriously. Carbs + random toppings = pure bliss for me.
One time, I tried to go on a low-carb, high protein diet. I transformed into the wicked witch. I’m not joking. You take my carbs and I become the grouchiest human (monster?), ever. Some people gotta have their meats, their cheeses, their whatever…but me? I literally need carbs. No bread means a grumpy Rachael.
But this bowl full of noodles? A very happy Rachael. I love this because it’s pretty adaptable to any diet (uhhh minus low-carb). I used these awesome Forbidden Rice Ramen Noodles, which not only look totally rad, but they are gluten-free! You can also please meat-eaters, vegetarians, and vegans alike with this one! The noodles with the sauce, quick pickles, and stewed bamboo shoots are totally vegan (and totally delicious—I’ve eaten it like this plenty of times).
My favorite way to eat it, though, is topped with a poached egg and amazingly unctuous pork belly. (If you’re a vegetarian, keep the egg but lose the belly.)
By the way—and this company in no way knows I am saying this—completely my own thoughts—this Tovolo Perfect Poach thing is freaking awesome.
Mikey’s mom, Amy, gave me a pack, and I have to admit, at first I was skeptical, as I am with most cooking related gadgets that seem gimmicky. But, it seriously works so well! You just crack an egg in a pouch and place the pouch in boiling water for like 3-4 minutes. Then you remove it, drain and cool, and plop it out. Perfect every time—I swear!
But, back to these noodles, the ginger scallion-sauce is less of a sauce and more of a large amount of scallions and ginger with just a bit of sauce, but it’s so delicious! Especially with the hoisin—you can not skip the hoisin!
Naturally, this recipe comes from the Momofuku Cookbook, which is by a far and away one of my favorite cookbooks. I’ve made countless things from it, and never been disappointed. The pork belly I have made before, both for the Momofuku Ramen, and Pork Buns. I think it gets more delicious every time…if that’s even possible. You won’t be sad if you have leftovers around, promise. Since I’ve made the belly, pickles, and bamboo shoots before, I’ll link to their recipes below in the instructions.
Oh, by the way, this is delicious when the noodles are hot, room temp, or cold. Just make sure the egg and pork belly are warm no matter what