Instant Ramen Noodle Stir Fry with Andy Ricker of Pok Pok

the nicknames that I've been given over the years have varied one was it--one which in northern Thai means fat brother and because I ate so much lately the older I get and the grayer I get they just called me loom and E which means uncle Andy I'm Andy Ricker I'm the chef and owner of Pok Pok restaurants in Portland Oregon here to show you a dish called mah mahp hot out of my new book Pok Pok noodles that's a stir-fried instant noodles with pork and vegetables this is a favorite of a university students high school students that kind of thing you might find it in a cafeteria in Thailand while it's not the fanciest thing in the world it's something that everybody loves I want to make some accompaniments that we're gonna eat with the dish so first we'll make the pick namsom which is the chilies in vinegar so relatively mild we're using Serrano's here because we don't have exactly the chilies that you would find in Thailand which are called picky far skyward pointing chilies but it's typically always green chili that they use because they're more aromatic and it's really simple it's just chilies sliced up about sixteenth of an inch and then some vinegar just enough to cover it and then some Thai chilies here the Thai chilies are getting the United States are actually called prick jinda they're not the really super hot ratchet peppers or picking you that you find in Thailand but they're they're suitable but these ones you want to cut into about a quarter of an inch because if they're too small what you end up with is a it's really really spicy and it just kind of everything gets too spicy and then fish sauce a Thai brand of fish sauce if you can't find a Thai brand you could use the Vietnamese brand like red boat or something like that but Thai brand like squid is usually a good one those just have to sit for a few minutes to infuse the flavor and they're really good the next thing we're gonna do is marinate the pork a little bit typically when you stir fry you're cooking quickly and the seasoning that you're using doesn't have time to really penetrate the meat so this is an extra step to make everything more delicious we've got a nice piece of pork loin and I'm going to just slice it into nice strips and I'm gonna make sure that it's about about 1/4 of an inch thick not too not too thick not too thin my first experience with this dish was at a cafeteria in Chiang Mai and the Faculty of humanities where the students go to eat and a good friend of mine is the professor there and she took us be there for lunch biggest line was for this was for the stir-fried instant ramen it's just one of those kind of crappy junk foods that students love and and the other thing is that it's cheap we're going to use a little bit of seasoning sauce which is a soy sauce type product but it has some other stuff and it's kind of a little bit sweet I'm just gonna give it a little bit of - and just a little dash of fish sauce not too much you just want to get some flavor in there a touch of sugar and a little bit of white pepper and some garlic you can just give it a quick quick chop it's gonna give it a quick mix here I can be a little bit more generous with the fish sauce maybe about a teaspoon for this much you can marinate this ahead of time you can do about like an hour in advance you could leave it longer but it doesn't really need it and you can do it you know 5-10 minutes beforehand is still gonna taste good because the pork will absorb the fish sauce really quickly because we've got it cut into small pieces an important part of this dish is the vegetables go with it could be really could be anything that you have in your fridge it's a great thing about this dish is it's really kind of a fridge cleaner today we're using a napa cabbage some green onions some you choice carrots and onion this would be typically stuff that pretty much everybody would have in their pantry in Thailand napa cabbage we need about a half cup of this like one nice big stem I'm just gonna cut it in half and then just cut it into little quarter-inch slices about a half cup also some you choy and you choy is a Chinese mustard it's also sometimes called choice some it's pretty soft and it cooks up really easily so it doesn't take long when you when you flash right this I cut a little bit bigger about 1-inch pieces so that it's a nice bite-sized chunk that's nice there we go carrot this one we're gonna peel first carrots you're gonna cut a little bit thinner because they're much harder vegetable I'm just gonna turn it sideways give it kind of a bias cut about a sixteenth of an inch thick green onions there we go so next it's the regular old yellow onion onion is the international filler food they're cheap they add sweetness you can easily find them they're good any time of the year I don't go across I go with and that with the grain on that on the onions because then they'll hold their shape better so the same story here about a quarter-inch julienne and then finally we've got some bean sprouts and I'll just add about a quarter cup of that now we got everything prepped we're gonna cook it up now this is gonna go quick because we're using a wok and it's really fast if you're at home you can use a nonstick wok pan on a on a fire I'm going to drop the noodles into the water because they need to sit in the water and cook for a minute or two and by the time I'm ready to throw them into the wok they need to be cooked all the way I'm gonna drop that into boiling water in a thing and I'm gonna get my my flame at full full roasting boil here wok starting to smoke I'm going to put about 1/2 ounce or 1 tablespoon of oil in there in goes the pork flying away there and then I'm gonna get an egg crack that put that into the pan as well push the pork off to the side crack the egg yolk let that fry in the oil in there get the egg flipped over stir fry those up I'm gonna add the vegetables right there and start stir frying those are done at this point the noodles should be boiled and ready to go in go the noodles still with the original amount of oil that I had it seasoning sauce oyster sauce about a tablespoon of those and to add a little bit of this some sugar get that stirring I'm also gonna add some water or if you have pork stock or chicken stock you can use that you can add a little bit of white pepper and so that little bit of water that I added is combined with the seasoning sauces and the sugar and is now kind of thickening up a little bit and by the time the majority of the liquid is absorbed into the noodles the dish is done and that's about right now now if you're doing this in a nonstick pan honest stove it doesn't have a strong of fire the whole process is going to take about double this time right this went really quick because we're in a carbon steel walk on a really high heat now we're done and we're gonna plate it up and then to plate you just simply dish it onto the plate typically all the noodles will come out first and you can kind of scoop the vegetables and pork on tops and then sprinkle with just a little bit of green onion on top you end up with that there's my mop pot and typically when you make noodle dish in Thailand they get made so that the baseline flavoring is good like it's it's flavorful umami rich but it has room to go in any direction so to adjust the flavor we can use the chrome chrome or the the things we use to adjust the flavor that we made earlier so if you want it spicier just straight spicier you might sprinkle it with a little bit of dried chilies if you like your stuff a little bit sweet which most time people do you might add just a little bit of sugar to it and if you like sour and a little bit spice so you can use the mild green chilies and vinegar and what this does is add a little bit of spice a little bit of sourness but it also cuts the richness of the stir-fried dish and if you want it to be saltier and and much spicier you can add some of these red chilies over the top and a little bit of the fish sauce they've been soaking in and that'll make it saltier more Amami rich and quite spicy so here's the finished product them up hot typically before you eat you would mix mix to combine all the flavors so you're not just picking off little pieces and in Thailand people eat food with a spoon and a fork spoon to pick up the food and put in your mouth fork to push the food onto the spoon so you can just you can get a little bit of the noodles get a little bit of the meat a little bit of the vegetables Cheers so you have all the textural components the vegetables are still crunchy the meats cooked through but a little bit chewy that's a desirable thing in time it's spicy sour salt sweet boom ami rich and also rich from the fat that we cooked it in it's a really balanced really delicious thing and we made it look fancy but really this is literally student food this is stuff that would cost about 50 cents in a cafeteria at a high school at a university cafeteria something like that super fast super simple you use leftovers it's really tasty and really filling for the recipe click the link in the description below

Channel: Munchies

Views: 1,359,490

Rating: 4.9077663 out of 5

Keywords: MUNCHIES, food, how-to, How To, noodles, how to make, cooking, ramen, thai, Thai Food, Andy Ricker, CHEFS, ramen noodle, instant ramen, vice, culture, drinks, eating, vicevideos, Chef, restaurant, travel, vice videos, INTERVIEWS, exclusive, funny, world, Munchiestv, munchies tv, pik pok, chili peppers, how to make ramen, best ramen recipe, diy ramen, homemade ramen, chinese mustard, bean sprouts, pork, cabbage, thailand, college food, instant ramen hacks, ramen stir fry, yakisoba, pok pok

Id: oymRcCKCyO4

Length: 9min 57sec (597 seconds)

Published: Tue Jun 25 2019