Pork Meatball Ramen with Spinach, Carrots, & Chili Oil

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil.

Step 2

In sm. micro.-safe bowl, combine ¼ of the garlic with 2T oil; microwave (30 sec.) until fragrant. Season with salt & add as much chili as you like. Set aside. In med. bowl, combine pork, panko, scallion whites, 2 tsp minced ginger, ¾ tsp salt, & pepper. Form into 1” meatballs.

Step 3

Heat lg. drizzle of oil in med. pot over med.-high. Add spinach & cook (2-3 min.) until wilted. Season with salt/pepper; transfer to plate. Heat another drizzle of oil in same pot over med.-high. Add carrot; season with salt/pepper. Cook (5-7 min.), stirring, until browned & tender. Add another drizzle of oil, remaining garlic, & remaining minced ginger; cook (30 sec.) until fragrant.

Step 4

Add 3C water and pork & mushroom stock concentrates to pot with carrot; bring to a boil. Meanwhile, add half the noodles (all for 4) to pot with salted water (not the broth!); cook, stirring occasionally, until just tender, 1-2 min. Drain & rinse noodles under cold water. Toss with a drizzle of oil.

Step 5

Once broth is boiling, reduce to simmer and add meatballs; cook (3-4 min.), stirring occasionally, until cooked through. Taste broth & season generously with salt/pepper.

Step 6

Divide noodles between bowls; top with meatballs, spinach, carrot, & as much broth as you like. (You may have some broth left over—seconds!) Top with scallion greens & as much garlic-chili oil as you like. Serve.