Schnitzel Fire Ramen
We partnered with Volkswagen to create this delicious campfire ramen recipe. The recipe combines traditional ramen flavors with grilled vegetables, pickled red cabbage and crispy German Schnitzel. From opposite sides of the globe, these flavors were meant for each other.
If you are new to campfire cooking, check out our how-to guide.
Serves 2
Ingredients
Broth
2 strips thick-cut bacon, sliced into ½ inch pieces
3 cloves garlic, minced
1 large shallot, minced
1 inch ginger, minced
4 cups water
15 oz can unsweetened coconut milk
1 ramen spice packet (preferably beef bone broth)
¼ cup tamari or soy sauce
2 tbsp fish sauce
2 tbsp Korean red chili paste (or substitute Thai red curry paste)
1 tbsp toasted sesame oil
2 tbsp honey
1 tbsp lemon juice (about ¼ lemon)
2 squares/rounds dried ramen noodles
Grilled Vegetables
Ear of corn
Red bell pepper, 2-in slices
portobello mushroom, ½ inch slices
Schnitzel
2 pork loin chops (5-6 oz each)
¼ cup flour
1 large eg
2 tbsp milk
1 ½ cups bread crumbs
Salt
Pepper
2 tbsp olive oil
2 tbsp butter
Toppings
½ red cabbage, thinly sliced
¼ cup apple cider vinegar
1 small bunch parsley, chopped
1 lemon, sliced into wedges
Horseradish cream
Directions
Combine cabbage, cider vinegar and chopped parsley in a mixing bowl. Mix and set aside. Stir occasionally throughout the cooking process to achieve a even, light pickle
Preheat a Dutch oven or cast iron pot over medium heat. Add bacon and cook until just crisped, about 5 minutes. Add garlic, shallots, ginger. Cook, stirring occasionally, until ingredients begin to caramelize, about 5 minutes more.
Pour in water, coconut milk, ramen spice packet, tamari/soy sauce, fish sauce, chili paste, sesame oil and honey. Bring to a simmer.
Arrange vegetables on the grill surface around the Dutch oven and cook until lightly charred, about 5 minutes per side.
Slice pepper and mushrooms into bite-size pieces and shave corn kernels from the cobb.
Place pork chops in a plastic freezer bag and gently pound them out with a meat tenderizer or cast iron pan until they are about 1/4-inch thick. Add flour to the freezer bag and shake to coat pork chops evenly.
Whisk the eggs and milk in a shallow dish and season with salt and pepper.
Pour bread crumbs into a second shallow dish and season with salt and pepper.
Lightly dredge each piece of pork in the egg and then bread crumbs, pressing the bread crumbs onto the pork.
Add oil and butter to a 10-12 inch cast iron skillet over medium-high heat. Once sizzling vigorously, add the pork to the skillet and fry until golden, about 3 minutes per side. Transfer to a cutting board and cut in ½ inch slices.
Add the ramen noodles and lemon juice to the Dutch oven and cook until the noodles are just soft, about 5 mins.
Divide grilled vegetables into large soup bowls, add sliced pork and top with noodles. Pour or ladle broth into the bowls and top with pickled cabbage. Add horseradish cream to taste, about 1 to 2 tsp each. Serve each bowl with a lemon wedge.