Ramen is not just for college students anymore. These crispy noodles have moved to the potluck circuit with an East-West mix of sweet-tangy crunch. Definitely an A-plus.
Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering.
It makes the perfect crowd-pleasing appetizer for the weekend and the leftovers serve as a great light lunch during the week.The best part: You get the full-on flavor without the bloat-inducing sodium in traditional restaurant versions.