Spicy Soupless Ramen with Summer Vegetables
Colorful summer vegetables and pork luncheon meat stir-fried in a spicy, doubanjiang-based sauce makes for quite an addictive bowl of soupless ramen!
Photographed by HIDETOSHI HARA
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 2 packs instant ramen
- 120 g pork luncheon meat
- 60 g bell pepper (red or yellow)
- 70 g onion
- 50 g green beans
- 1 1/2 tbsp soy sauce
- 2 tsp doubanjiang
- 1 tbsp Shaoxing rice wineNote
- 2 tbsp water
Cut the luncheon meat and bell pepper into thin strips. Cut the onion into thin slices. Trim the ends of the green beans and cut into 2-3 equal lengths.
Cook the luncheon meat in a frying pan until golden brown. Add the vegetables and stir-fry until tender. Add [A] and mix well to coat.
Stir-fry until most of the liquid has evaporated.
Fill a pot with water and bring to a boil. Cook the noodles slightly less than the amount of time specified on the package, adding water a couple of times to keep the pot from boiling over. Drain thoroughly. Use a pair of kitchen scissors to cut the noodles into easy-to-eat lengths.
Mix the noodles and stir-fried ingredients together in a bowl.