Soupless Ramen Noodles with Bean Sprouts

Have it with thick sesame sauce instead of soup. Mix it well together and you can consume a good amount of vegetables with the noodles.

Soupless Ramen Noodles with Bean Sprouts
Photographed by Eiichi Takahashi

Recipe by
Makiko Oda




Rice & Noodles



Calorie content as listed is for per serving

Ingredients (Serves 2)

  • 1 portion Chinese-style noodles (fresh) (130 g)

    Wheat flour noodles, originating in China. In Japan, they are mainly used in soups, or fried.

  • 1 pack bean sprouts (200 g)
  • About 1/3 pack pea sprouts (50 g)
  • 50 g Chinese-style roast pork (ready made)
  • [Sesame sauce]

    • 3 tbsp oyster sauce
    • 2 tbsp plain yogurt (unsweetened)
    • 2 tbsp ground sesame seeds (white)
    • 1 tbsp rice vinegar
    • 1/2 tsp chili oil

      Seasoning originally from China. Chili pepper cooked in vegetable oil to extract the spiciness.

  • Sesame oil



If possible, remove the fibrous roots from the bean sprouts. Cut off the roots of the pea sprouts. Cut the roast pork into fine strips.


Bring 1000 ml of water to a boil, add the noodles and cook according to the instructions on the package. 30 seconds before the cooking time is up, add the bean sprouts and pea sprouts and boil everything together. Drain and plunge in cold water to chill.


Drain and press out the excess water. Arrange in individual serving bowls and mix 1/2 teaspoon of sesame oil into each bowl.


Top with the pork and serve with the [sesame sauce]. Mix everything together to eat.