It’s spicy pork Ramen noodles topped with a Furikake seasoned soft boiled egg that will gourmet up your Ramen noodles effortlessly! If you enjoy pork ramen, you will absolutely love this dish too. If there ever were such a thing called Cookbooks (Cookbookholics?) Anonymous, I should be at the front of the line waiting to sign up. I got so many, I’ve long since lost count. There are a few gathering dust on a shelf, but most have been dogeared to the spine. Another thing about me that I haven’t talked about much on this blog is that I’m obsessed with food trucks. I find the whole thing incredibly fascinating. I mean it’s a 100 sq ft kitchen on wheels, rolling through streets sometimes from city to city, cooking up some of the most inventive and tasty stuff on earth! Whenever I go on trips/vacations, I make it a point to eat as much as I can from food trucks. And for a long time, I have flirted with the idea of actually owning and operating one in spite of knowing how grueling that job can be. Maybe one day. Maybe. So you can imagine how excited I was to get my hands on this – Food Truck Road Trip – A Cookbook! In this book, you will find over 100 amazing, diverse and creative recipes from some of the best food truck vendors in the US! And if you think it’s going to be all deep fried, same ol’ same ol’ stuff, boy you’re in for a surprise. This stuff is legit. Legit good! The recipes in this book have been compiled by Kim Pham, Philip Shen and Terri Phillips. Kim and Philip are also the creators behind the amazing blog – Behind the Food Carts. What I found really engaging about this book is how it pulls back the curtain and lets you take a peek into the fascinating world of food trucks and their proprietors. Each recipe is accompanied by photographs and brief stories about the wonderful people behind those recipes, their passion for their craft and of course the food itself and how and why those recipes work. It will inspire you and make you want to try them. This is definitely one of my favourites and I’ve already made a bunch of these recipes. Here’s one example – FoPo Cristo Sandwich (which I adapted a little in order to use what we had in our fridge – these recipes are quite versatile that way) by Sarah Arkwright, owner of The Egg Carton from Portland, OR. We had this for brunch on a weekend. I’m not going to spoil it for you but let me just say that, it’s a French toast sandwich unlike any you’ve had before. Just look at that baby. The book is divided into sections and some of them include; American comfort food with a twistSandwichesSoups and chiliesVegetarian (and vegan) dishesFusion foodDrinksDessertsand there’s more!
Mazemen ramen
This is my version of the Loco Moco Mazemen by Kiki Aranita and Chris Vacca, owners of Poi Dog Philly from Philadelphia, PA. The recipe is described in the book as “a perfect marriage of Hawaii meets Japan”. The Hawaiian Loco Moco features hamburger patty and fried egg while Mazemen is a Japanese brothless ramen. I made the original version with beef and miso as well, and absolutely loved it! I love ramen so much that I’ve shared several recipes on the blog over the years like my easy chicken ramen (shoyu ramen), pork ramen, easy ramen stir fry, and even these perfectly cooked ramen eggs. Here I’m sharing with you my adapted version of the recipe from the book (with my own spicy twist) – Pork Loco Moco Mazemen. That’s Spicy Pork Ramen Noodles topped with a Furikake soft boiled egg. Be prepared to be ‘mazed indeed! I wish I knew how to make this years ago, in my student life. Ramen was my good friend (and still is!). It’s one of your favorite main dish recipes in TFB household, from super easy chicken ramen stir fry to a little more elaborate chicken ramen and ramen eggs, we make it often for dinner. I loved the original version of this with miso and beef, but I just had to make it with some pork and spice it up as a mazemen ramen dish. The egg is the perfect addition that brings everything together.
Recipe notes
Furikake is such a delicious seasoning, I can’t believe that it’s been so long since I’ve had it in my house. It used to be a permanent resident in my apartment when I was a student, because I used to just sprinkle it on steamed rice all the time. The crispy fried pork is a little sweet, a little spicy with lots of crunch and still so juicy! Once you mix everything together, biting into bits of juicy pork while you eat the delicious noodles is a wonderful surprise. The trick is to use a cut of pork that has a little fat in it as well. If you do use minced pork – try to avoid the lean meat, as it would be drier. If you liked this recipe don’t forget to subscribe for new (and free) recipes and updates by entering your email address below or in the box on the side-bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, INSTAGRAM, PINTEREST and GOOGLE-PLUS too.
