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!

Spicy Soupless Ramen 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
  • 60 g bell pepper (red or yellow)
  • 70 g onion
  • 50 g green beans
  • [A]

    • 1 1/2 tbsp soy sauce
    • 2 tsp doubanjiang
    • 1 tbsp Shaoxing rice wine
      Note

      *Or sake.

    • 2 tbsp water

Directions

1

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.

2

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.

Advice

Stir-fry until most of the liquid has evaporated.

3

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.

4

Mix the noodles and stir-fried ingredients together in a bowl.