Ramen Noodles with Chinese-style Roast Pork and Naga-negi Long Onion
There are a great many ramen restaurants in Japan, and many of them serve their own specialty toppings. This recipe has doubanjiang (broad bean chilli paste) and sesame oil as special toppings too.
Photographed by Osamu Enomoto
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 2 packets instant ramen noodles (if possible tonkotsu pork bone flavored)
- 120 g Chinese roast pork (block)
- 1/3 naga-negi long onion (30 g)
- White sesame seed, to taste
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp doubanjiang (broad bean chilli paste)Note
A spicy paste made from fermented broad beans, chili pepper and flour.
Pour 2 liters of water into a large pot, cover and place over high heat. Wash the negi and dry with a paper towel or cheesecloth. Cut the negi lengthwise in half and then diagonally into 3 mm slices. Cut the roast pork into 5 mm slices and then into 5 mm wide strips.
In a bowl, mix together the negi, roast pork and [seasoning].
Prepare two individual serving bowls and pour a packet of instant ramen soup into each. Pour 300 ml of hot water into each and stir to dissolve the soup.
When the water in the large pot has come to a boil, uncover and add the noodles. Stir every now and then with a pair of cooking chopsticks and follow the instructions on the packet. When done, drain and add equal amounts to the serving bowls. Mix the soup and noodles together and top with the negi and roast pork. Sprinkle sesame seed to taste.