- 2 tablespoons vegetable oil, plus more for brushing
- 4 cloves garlic
- 1 2-inch piece ginger, peeled
- 1 bunch scallions, cut into 1-inch pieces
- 1 1/4 cups panko breadcrumbs
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1 large egg
- 1/2 pound lean ground pork
- 1 14-ounce can crushed tomatoes
- 3 3-to-5-ounce packages ramen noodles (flavor packets discarded)
Position a rack in the upper third of the oven; preheat to 450 degrees F. Brush a baking sheet with vegetable oil. Drop the garlic, ginger and scallions through the feed tube of a food processor with the motor running and pulse until chopped; transfer half of the mixture to a pot. Add the panko, 1 tablespoon soy sauce, 1/2 teaspoon sugar and the egg to the processor; pulse to combine. Add the pork; pulse until just combined. Form into 20 small balls and arrange on the prepared baking sheet. Bake until firm, 8 to 10 minutes.
Meanwhile, add 2 tablespoons vegetable oil to the pot with the garlic mixture. Cook over medium-high heat, stirring, 2 minutes. Add the tomatoes, the remaining 2 tablespoons soy sauce and 1/2 teaspoon sugar. Cook, stirring, until thickened, 5 minutes. Stir in 1 1/2 cups water. Add the meatballs and reduce the heat to medium low; simmer until cooked through, 8 to 10 more minutes.
Soak the ramen in hot water until soft, 4 to 5 minutes; drain. Add to the pot and toss to coat. Divide among bowls.
Per serving: Calories 595; Fat 22 g (Saturated 5 g); Cholesterol 92 mg; Sodium 978 mg; Carbohydrate 75 g; Fiber 8 g; Protein 24 g
Photograph by Antonis Achilleos