Spicy Soupless Noodles with Summer Vegetables

At home, there aren't many people who actually make ramen from scratch, but the instant varieties are very popular.

Spicy Soupless Noodles with Summer Vegetables
Photographed by HIDETOSHI HARA


Recipe by
Masaru Nakagawa

Easy

Pork

Vegetables

Rice & Noodles

620kcal

15minutes

Calorie count is per serving

Ingredients (Serves 2)

  • 2 packs instant ramen
  • 120 g pork luncheon meat
    Note

    Minced pork sausage meat, canned and then heated.

  • 60 g paprika (red or yellow)
  • 70 g onion
  • 50 g green beans
  • [A]

    • 1 1/2 tbsp soy sauce
    • 2 tsp doubanjiang
      Note

      Broad bean mixed with chili pepper and flour. Very spicy.

    • 1 tbsp Chinese fermented rice liquor
      Note

      or sake

    • 2 tbsp water

Directions

1

Cut the luncheon meat and paprika into thin strips. Cut the onion into thin slices. String the beans, trim the ends and cut into 2-3 equal lengths.

2

Fry the luncheon meat until golden brown. Add the vegetables and stir-fry until tender. Add [A], combine and lightly stir-fry.

Advice

Stir-fry until most of the liquid has evaporated.

3

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.

4

In a bowl, mix the noodles and stir-fried ingredients.