Comments on: BBQ Pork Turnip Noodle “Ramen” for Two

By: Jess

Jess — Wed, 28 Dec 2016 22:16:09 +0000

This was SO GOOD. There is a ramen shop in my neighborhood that only serves one thing: ramen with slices of pork in a rich garlicky pork broth. It’s incredible, but a meal without veggies doesn’t feel like a meal. So I tried this recipe, but instead of using chicken stock, I trimmed the bones from the pork chops and simmered them with some onion and a lot of garlic. SO TASTY!!!

By: Meaghan

Meaghan — Wed, 28 Dec 2016 16:53:58 +0000

In reply to Carol Brinar. We're so happy to hear this!!

By: Carol Brinar

Carol Brinar — Wed, 28 Dec 2016 03:12:09 +0000

I made this dish for my family. My husband who had a heart attack last year and ended up a double bypass along with a pacemaker, who is overly picky loved this dish. I received a spiralizer for Christmas and quickly got on line to see what I could find that my family would eat. This was one that I knew I had to try and I was right, my family just loved it.

By: Katie

Katie — Wed, 27 Apr 2016 18:27:06 +0000

This recipe turned out really well for me–I used big, hearty porkchops and they retained great flavor after marinating overnight. I can see how the thinner chops might not work as well as tenderloin.

By: Amber

Amber — Fri, 27 Feb 2015 15:13:12 +0000

We made this the other night and it was a home run. But what really knocked this out of the park was the marinade. Wow! Incredible flavor. We will be re-using this marinade recipe with lots of other pork dishes (we eat a lot of pork I guess). Thank you!

By: Savid

Savid — Tue, 20 Jan 2015 14:18:26 +0000

I made this for my wife and we both fell in love with it. Simple and easy to make and full of flavor. I have made more than 20 recipes from the Inspiralized web page and haven’t had one that we didn’t like. I must admit that we are following a grain free way of life so there are recipes that I don’t make. We also stay away from the potato recipes. I went out and preordered the cook book because Ali Maffucci’s recipes are amazing.

By: Norm

Norm — Fri, 16 Jan 2015 23:58:43 +0000

Made it tonight exactly to recipe except used mirin and rice vinegar instead of sherry. And I used shallots and scallions. Absolutely delicious. I roasted 2 whole tenderloins so I have its left for other meals. Great recipe.

By: Patti

Patti — Fri, 16 Jan 2015 02:41:40 +0000

This is outstanding. BUT….I poured the marinade into the hot skillet with the pork. The tenderloin cooked beautifully but I ended up with a really messy pan that had to be soaked overnight and scrubbed. Probably due to the sugar in the honey that burned. I either need to omit the honey in the marinade or place only the tenderloin sans marinade into the smokin’ hot skillet. I will definitely make this one again. Looking forward to your cookbook.

By: Amanda M.

Amanda M. — Thu, 15 Jan 2015 21:22:12 +0000

In reply to Audrey. Yes, what Laura said. Get the largest carrots that you can get.

By: Laura Vano

Laura Vano — Thu, 15 Jan 2015 21:19:24 +0000

In reply to Audrey. You need to use larger carrots, something the spiralizer can grab onto firmly ;)

By: Amanda M.

Amanda M. — Thu, 15 Jan 2015 21:18:11 +0000

In reply to Laura Vano. It is quite possible that when she posted her comment that the carrot wasn't on the list. Ali reads people's comments and adjusts the recipes if something was missing. I wouldn't be too hard on her.

By: Laura Vano

Laura Vano — Thu, 15 Jan 2015 21:17:50 +0000

In reply to Sarah.

I can help…when you spiralize any veggie, the resulting strands are quite long…she suggests that you “trim” them to a more manageable length. I simply grab a clump and cut them with scissors…nothing needs to be uniform, it’s just a way to make the strands smaller!

By: Laura Vano

Laura Vano — Thu, 15 Jan 2015 21:15:18 +0000

In reply to Dawn. Here, let me help her...they are carrots and they're the next to last on the ingredient list ;)

By: jesusan

jesusan — Thu, 15 Jan 2015 01:47:39 +0000

Well, Ali, I think you’ve finally convinced me to try something with turnips (if I can find turnips – they, along with rutabagas and persimmons have been MIA in our local groceries). This recipe sounds absolutely delicious! And the nutritional profile is spectacular.

By: Anonymous

Anonymous — Thu, 15 Jan 2015 01:14:13 +0000

In reply to Julie. If you microwave your veggie noodles for about 2 minutes, they will be very much like al dente pasta noodles. At least that is what's worked at my house...

By: Sarah

Sarah — Wed, 14 Jan 2015 23:16:14 +0000

When you say noodles trimmed what do you mean?