Recipe by Chris Rabilwongse
Born in Los Angeles, CA in 1976
Lives in Portland, OR
Profession: Puppet fabricator
Leisure: In the garden
Word of the day: Ravishing
Childhood cuisine: Delicious home cooked Thai
We love this recipe! It’s simple but just bursting with flavor, richness, and texture. It hovers between a soup and noodle bowl, with just enough broth to make a light sauce and distribute the flavors of the shrimp, pork, and garlic.
Active Time: 25 minutes | Inactive Time: 10 minutes | Easy-Medium | 2 servings
1/4 pound raw medium-sized shrimp, peeled, deveined, and chopped, shells reserved
1 tablespoon safflower oil
4 cloves garlic, roughly chopped
6 ounces ground pork
1/2 teaspoon fish sauce
1/2 teaspoon salt
1 package (10 ounces) Umi Organic fresh ramen noodles
1 hard boiled egg, peeled and chopped
1 green onion, chopped
1/2 cup pork rinds, roughly crushed
1. In a small saucepan, combine shrimp shells and 1-1/2 cups water. Cover and simmer 10 minutes.
2. Meanwhile, in a medium skillet, heat oil over medium heat until shimmering. Add garlic and cook until fragrant, 1 minute. Add pork and cook, stirring frequently, until browned, about 5 minutes. Add shrimp to pork and cook until pink, 2 minutes more. Strain shrimp stock into skillet and add fish sauce and salt.
3. Bring a large pot of water to a rapid boil. Gently pull apart and fluff noodles. Add noodles to water and boil 3 minutes, stirring often. Drain well. Divide noodles between bowls, top with pork mixture and broth. Garnish with egg, green onion, and pork rinds, and serve with chili oil and lime wedges.
Photos by Shawn Linehan.