Sichuan-style Soupless Noodles
Noodles originally came from China, but ramen is something that has developed its own way in Japan.
Photographed by HIDETOSHI HARA
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 2 packs instant ramen
- 140 g ground pork
- 1 tbsp red misoNote
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
- 1 tbsp red miso
- 40 g hoso-negi green onion (cut into rounds)
- 3 tbsp sesame paste (white)Note
Ground sesame made into cream. Use unsweetened sesame as the main ingredient.
- 1+1/2 tbsp soy sauce
- 1 tsp Chinese chili oilNote
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.