Thick Soup Ramen Noodles with Pork and Green Peppers
There are two kinds of ramen noodles: straight or wavy. You can feel the difference in texture when you slurp them.
Photographed by Osamu Enomoto
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 2 servings ramen noodles (fresh) (240 g)
- 60 g fresh ham (for Korean barbecue)
- 3 green peppers (120 g)
- 10 cm naga-negi long onion (about 20 g)
- A dash of sake
- A dash of soy sauce
- A pinch of salt
- A pinch of pepper
- 1/4 tbsp potato starch
- 1 1/2 tbsp potato starch
- 1/2 tbsp vegetable oil
- 1 tsp granulated chicken stock (Chinese-style)
- 1/2 tsp granulated dashi
- 1 1/3 tbsp soy sauce
- 1 tbsp sake
- 1 tsp oyster sauce
- 1/2 tsp sugar
- A pinch of pepper
Stack the pork and cut into 5 mm strips. Place in a deep tray and mix thoroughly with the sake, soy sauce, salt and pepper listed under [A]. Once the meat has absorbed the flavor, coat with potato starch. Cut the green peppers lengthwise in half and remove the stems and seeds. Cut lengthwise into 3-4 mm strips. Cut the naga-negi lengthwise in half, and cut diagonally into 4-5 mm slices. In a small bowl, mix the potato starch with 3 tbsp of water to prepare the potato starch thickener.
Fill a large pot with about 1.2 liters of water, cover and place over high heat. Pour the vegetable oil into a small pot and place over medium heat. Stir-fry the negi until fragrant. Add the pork and stir-fry until it changes color. Add the green peppers and briefly stir-fry. Add 700 ml of water, the granulated Chinese chicken stock and dashi, and [B]. When the pot comes to a boil, stir the potato starch thickener a couple of times before adding it to the pot in a circular motion. Stir while simmering until the soup thickens. Turn off the heat.
When the water in the large pot comes to the boil, uncover and add the noodles. Stirring occasionally with cooking chopsticks, cook the noodles according to the instructions on the pack. Drain thoroughly and place in a serving bowl. Pour the soup over the noodles.