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Ingredients
- 5 oz Ramen noodles
- 1 Tbsp chicken stock
- 1 Tbsp oyster sauce
- 4 Tbsp Tonkatsu sauce, or Katsu, or Hoisin
- 2 oz bean sprouts
- 4 pcs cabbage leaves, sliced thinly
- 5 oz pork, cubed
- cooking oil (Sesame or Canola work best, I prefer Sesame)
- 1 Tbsp pickled ginger
- aonori powder (dried seaweed powder)
- You can substitute the pork for additional vegetables. Onions, red bell peppers, shredded carrots and persian cucumbers work great in this dish.
- Top with a sunny side up quail egg or two
Details
Preparation
Step 1
1. Prepare the ramen noodles. Cook according to package directions. Quickly drain the noodles when cooked and set aside.
2. Combine the chicken stock, oyster sauce and tonkatsu sauce in a saucepan. Let it heat through but don't boil. Set aside.
3. Take a frying pan, with cooking oil in it, and pan fry the pork until it's lightly browned. ****If you are not using pork and substitute with veggies, pan fry the onion and bell pepper for a couple of minutes. Add the shredded carrots and cook another couple minutes. Add the noodles and stir-fry for a couple of minutes before adding the cabbage and bean sprouts. (add the cucumbers here, if using)
4. Add the sauce mixture and continue cooking for another minute or two. Make sure the noodles are well coated. Turn off the heat and transfer noodles into a serving dish. Garnish with the pickled ginger and aonori powder. Serve hot
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