|category||Soup/NoodlesSee the Related Food Category Page|
|cooking time||30 minutes|
|comment||The soup for ramen tends to contain a high amount of sodium. In this recipe, the quantity of the soup is half of the regular ramen soup. It is a new variety of ramen with sautéed pork and lots of vegetables that you can enjoy with the dipping sauce-style soup.|
|image||Chew well the noodles and the sautéed crunchy vegetables together.|
|Cooked Chinese noodles||300 g|
|(A) Water||2 cup|
|(A) Instant chicken soup||1 g|
|(A) Light soy sauce||2 tsp|
|(A) Salt||a little less than 1/4 tsp|
|Lean pork leg, thinly sliced||40 g|
Cut the pork and the cabbage into bite-sized pieces. Slice the carrot into 2-cm rectangles (tanzaku-giri).
Cut the Chinese chives crosswise into 2-cm pieces. Rehydrate the dried jelly ear mushrooms in water and cut them into 5-mm strips. Drain the corn.
Blanch the Chinese noodles briefly in boiling water while stirring to prevent sticking and drain in a colander. For the soup, bring the (A) water to a boil in a small pan. Season with the instant chicken soup, light soy sauce and salt.
Heat the oil in a frying pan and add the ingredients in the following order: the pork, the carrot, the cabbage, the jelly ear mushrooms, and the Chinese chive. Sauté and salt and pepper to taste. Place the noodles in a bowl and pour in the soup. Place the sautéed meat and vegetables on the noodles and top with the corn.
|technique||You can use any vegetables kicking around the kitchen. But definitely use fragrant and nutritious Chinese chive, which is the key to deliciousness in this dish.|