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.
Photographed by HIDETOSHI HARA
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 2 packs instant ramen
- 120 g pork luncheon meatNote
Minced pork sausage meat, canned and then heated.
- 60 g paprika (red or yellow)
- 70 g onion
- 50 g green beans
- 1 1/2 tbsp soy sauce
- 2 tsp doubanjiangNote
Broad bean mixed with chili pepper and flour. Very spicy.
- 1 tbsp Chinese fermented rice liquorNote
- 2 tbsp water
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.
Fry the luncheon meat until golden brown. Add the vegetables and stir-fry until tender. Add [A], combine and lightly stir-fry.
Stir-fry until most of the liquid has evaporated.
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.
In a bowl, mix the noodles and stir-fried ingredients.