Our Blue Apron meals arrived a day later this week due to Memorial Day, so we didn't have a chance to make one until Thursday. We selected the Pork and Snap Pea Ramen with Marinated Cucumber. As per usual, Mike prepped all the produce while I did the mixing and cooking. After the produce was prepped, I marinated the cucumbers in vinegar, olive oil, salt and pepper. I let them marinate while working on the rest of the meal. I heated up some salted water in a medium pot until it was boiling. I made a sauce of miso, ponzu sauce, warm water, and gochujang, seasoning with salt and pepper. I cooked the ginger in a non stick pan in olive oil for about a minute, adding then pork and cooking it thoroughly. We skipped the mushrooms because we just aren't fans. Next, I added the snap peas to the pork and cooked it for about 4 minutes. While that was cooking, I boiled the noodles for about 3 minutes. I saved a cup of the noodle water after draining the noodles. Then, I added the noodles, sauce, and half the noodle water to the pork mixture. I let it cook about 2 minutes, adding a little more water for consistency and seasoning with salt and pepper.

Finally, dinner was ready. We served in bowls with the marinated cucumbers as garnish. I didn't care for the cucumbers because they were way to similar to pickles, which I hate. Otherwise, the pork ramen was good. We did not divide the ramen in half because we felt like it made a lot of food. We actually had some leftovers. I am glad I had the chance to make some ramen that didn't come in a 99 cent package. I would love to make this again or go to a ramen restaurant to try other ramen dishes.

The New Austonian