Sichuan-style Soupless Noodles

Noodles originally came from China, but ramen is something that has developed its own way in Japan.

Sichuan-style Soupless Noodles
Photographed by HIDETOSHI HARA

Recipe by
Masaru Nakagawa



Rice & Noodles




Calorie count is per serving

Ingredients (Serves 2)

  • 2 packs instant ramen
  • 140 g ground pork
  • [A]

    • 1 tbsp red miso

      Reddish-brown miso made from fermented soy beans and rice. With a salt content of about 13%, it is saltier than regular miso.

    • 2 tsp soy sauce
    • A pinch of sugar
  • [B]

    • 40 g hoso-negi green onion (cut into rounds)
    • 3 tbsp sesame paste (white)

      Ground sesame made into cream. Use unsweetened sesame as the main ingredient.

    • 1+1/2 tbsp soy sauce
    • 1 tsp Chinese chili oil

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

    • 1 tsp rice vinegar
    • 1/2 tsp garlic (grated)
  • 1 tsp vegetable oil



Heat 1 tbsp of vegetable oil in a frying pan and stir-fry the ground pork. When there is no more pink left and the pork has become crumbly, add [A] and stir-fry until it is absorbed into the meat.


In a large bowl, combine [B].


Fill a pot with water and bring to the boil. Add the instant ramen and continue boiling, adding water 2-3 times to keep it from boiling ever. Drain thoroughly after cooking for slightly less time than stated on the pack. Cut the noodles into three sections using a pair of kitchen scissors.


As instant ramen noodles tend to be rather long, it's a good idea to cut them up into easy-to-eat lengths.


Add the meat and noodles to the bowl containing [B], and mix thoroughly.