Ramen Up Southern Style Bbq

JAPANESE INSPIRED DISH

Comfort Food Noodle Dish

RAMEN UP A SOUTHERN STYLE NOODLE BBQ

INGREDIENTS

Serves 2 to 4

• 2 bundles of Hakubaku Organic ramen

• 2 (32 ounce) chicken stock (low sodium)

• 1 1/2 - 2 lbs brisket, chuck roast, or pork shoulder

• 1/4 cup your choice BBQ sauce

• 1/4 cup teriyaki sauce (low sodium)

• 1 whole red chili (optional)

• 1 tablespoon olive oil Salt Pepper

TOPPINGS

Green onion, cilantro, jalapeno, and red crushed pepper

DIRECTIONS

Cooking the meat. Heat a large pan to medium-high. Season the your choice of meat with the salt and pepper. Once your pan is hot, add the oil and sear meat on all sides.

Move the meat to the crockpot. Pour 32 ounces stock, bbq sauce and teriyaki over the meat. Cook for 8 hours on low or 4-6 hours on high depending on the size of your meat. You want it to tender and easy to shred.

Cooking the ramen. Pour the other 32 ounces of stock into a large pot. Bring to a boil and add ramen for 4 minutes.

Meanwhile, shred the meat. (I like to remove excessive fat during this process.)

Add shredded meat and 1-2 cups of the bbq crockpot juices to the ramen and stock pot. I like to simmer for at least 15 minutes allowing a little time for flavors to blend.

When you're ready, add ramen and meat to your favorite bowl. Top with cilantro, jalapeño, green onion and red crushed pepper if you want a little heat.

http://www.hakubaku.com

Photo credit: The Treehouse + Co

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