Pork Ramen

Place oil and shallots in a large non-stick skillet. Cook over medium heat, stirring, until shallots are crispy and golden brown, about 5 minutes. Remove shallots with slotted spoon and transfer to plate.

In the same skillet, cook frozen dumplings until golden and cooked through, about 15 minutes.

In a saucepan, combine chicken broth with ginger, black vinegar (if using), soy sauce and sesame oil. Bring to a boil. Cook ramen and Asian greens until the ramen is al dente and greens are tender crisp, about 2 minutes.

Divide the noodles among four bowls. Ladle the broth and garnish with vegetables, dumplings and sliced ​​BBQ pork. Sprinkle with sesame seeds.