Ingredients
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240 g Ramen
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2 stalk Spring Onion; chopped
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2 tbsp Chili Oil
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Meat Topping
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150 g Minced Pork
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2 cloves Garlic; minced
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1 tsp Ginger; minced
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2 tsp Chili Bean Sauce (Dou Ban Jiang)
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2 tsp Soy Sauce
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1 tsp Sake
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Broth
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2 tbsp Kewpie Sesame Dressing
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1 tbsp Peanut Butter
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1 1/2 tbsp Soy Sauce
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1 tsp Vinegar
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300 ml Water
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1 1/2 tsp Chicken stock powder
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200 ml Soy Milk
Directions
Recipe adapted from Cooking with Dog.
Steps
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1
Done
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Meat ToppingIn a frying pan, heat up 2 tbsp oil over medium heat. Add minced pork. While meat cooking, breakup pork with spatula so they are in smaller pieces. When pork cooked through and juices evaporates, add minced garlic and ginger. Stir fry for about one minute or till fragrant. Add chili bean sauce and soy sauce. Stir to coat all pork with sauce. Add sake. Fry another 2 minutes. Dish up and set aside. |
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2
Done
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BrothIn a small pot, add water, chicken stock powder and soy milk. Heat up over low heat. When soup is hot, turn off stove. While heating up, make broth seasoning. In a bowl, add sesame paste, peanut butter, soy sauce and vinegar. Mix well. Divide seasoning into 2 noodle bowls. |
|
3
Done
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Make noodlesBring a pot of water to a boil. About 2.5 litre. When water is boiling, put in ramen noodles. Cook till al-dente (or according to package instructions). Drain noodles. Heat up soup base over medium heat. When it is hot, pour into noodle bowls with prepared seasoning. Arrange noodles into the soup bowls. Top noodles with minced meat, chopped spring onion, chili oil. Enjoy! |
