A great dish for a quick and tasty lunch.
For TABASCO® cold noodle sauce:
Combine the vinegar, soy sauce, sake, mirin, and garlic, and simmer for 5 minutes. Turn off the heat.
Mix in the remaining sauce ingredients and cool in the refrigerator until ready to use. This lasts for 3 weeks in the fridge.
For TABASCO® soy glaze:
In a saucepan, add soy sauce and heat to a boil. Boil for about a minute to reduce it by half. Add the TABASCO® sauce and heat until very hot, but not boiling, about 2 minutes. Turn off the heat and whisk in the butter until melted. Keep warm.
To glaze meats or vegetables, add the cooked meats or vegetables to a sauté pan and add enough glaze to barely coat the meat. Heat pan to medium-high until the glaze has absorbed onto the meat and it becomes slightly caramelized. Keep warm.
Mix together the chilled noodles*, Fresno chilis, shredded lettuce, scallions, and the TABASCO® cold noodle sauce. Divide evenly between 4 bowls. Top with the glazed pork. Carefully slice the eggs with a very thin knife or a piece of fishing line and place half an egg on each bowl of noodles.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
You can find fresh ramen noodles (Sun Brand) in Whole Foods Markets, or explore a local Chinatown or Asian market. If you cannot find fresh ramen noodles, choose dry ramen noodles, cook quickly, chill well, and drain. Do not use any seasoning packets that may come with these noodles.
Exclusive 150th year anniversary recipe from Tabasco.
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