Ramen Cups with Cabbage and Pork Slaw
Sesame seeds add a nutty little crunch to this tasty appetizer. Toast them easily in just 2 or 3 minutes on the stovetop: Place seeds in a dry pan over medium heat and shake frequently until they are golden.
For the ramen cups:
11 ounces cooked, drained ramen noodles (6 ounces dried)
2 1/2 tablespoons beaten egg
2 tablespoons finely chopped green onion (white part only)
1 1/2 teaspoons canola oil
1/8 teaspoon kosher salt
For the slaw:
2 1/2 cups Napa cabbage
4 tablespoons green scallions
1/4 cup finely chopped red bell pepper
1/4 cup grated carrot
1 tablespoon chopped fresh cilantro
1 tablespoon rice vinegar
2 teaspoons canola oil
1 teaspoon sesame oil
1/4 teaspoon kosher salt
4 ounces finely diced roast pork tenderloin
1 clove grated garlic
2 teaspoons toasted sesame seeds
1. Preheat oven to 350°. Cut 12 (5-inch) squares of parchment paper and fit into the cups of a 12-cup muffin pan.
2. To prepare the ramen cups, coarsely chop ramen (noodles should be about 1 1/2 inches long); transfer to a medium bowl. Add egg, 2 tablespoons green onion (white part only), 1 1/2 teaspoons canola oil, and 1/8 teaspoon salt, stirring to mix.
3. Evenly divide ramen mixture (about 21/2 tablespoons per cup) among prepared muffin cups. Press ramen mixture onto bottom and up sides of each cup to form a shell. (Dampen fingers to prevent sticking.) Bake at 350° for 30 minutes or until ramen cups are lightly crisp and golden around edges. Remove ramen cups from pan; cool for 5 minutes.
4. While ramen cups bake, prepare slaw. Combine cabbage and next 10 ingredients (through garlic) in a large bowl. Evenly divide slaw mixture among ramen cups. Top evenly with sesame seeds.
SERVES 6 (serving size: 2 cups)
CALORIES 150; FAT 4.3g (sat 0.8g, mono 1.9g, poly 1.2g); PROTEIN 11g; CARB 17g; FIBER 1g; SUGARS 1g (est. added sugar 0g); CHOL 29mg; IRON 1mg; SODIUM 191mg; CALC 51mg
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