Kyushu-Style Pan Fried Ramen with Lots of Vegetables
You can make pan fried ramen noodles, a speciality of foot stalls in the Kyushu region, using just a frying pan. If you like crispy and firm noodles use 200 ml of water. If you like crispy and soft noodles, use 300 ml .
Pork (thinly sliced offcuts, shoulder roast, or belly)
about 30 g
2 to 3 leaves
200 to 300 ml
a small amount
a small amount
Roughly chop up the cabbage. Cut the carrot into 2 mm thick rectangular slices. Slice the onion. Cut the pork into bite-sized pieces.
Heat up a frying pan, add the oil and stir fry the onion, carrot and pork. When the pork is done add the cabbage and water.
When the water comes to a boil, shove the vegetables to one side, and put in the ramen noodles.
When the liquid in the pan is almost all gone, add about 1/2 to 2/3 of pork bone (tonkotsu) soup base paste that comes with the ramen packet, and mix in.
When the liquid is just about gone (leaving some thick sauce) drizzle in the soy sauce, turn off the heat, transfer to a serving plate and it's done.
Story Behind this Recipe
I learned this single-person meal recipe from my mother. It's a Kyushu speciality that you can make in one frying pan. The sauce is thickened by the noodles and mixes with the vegetables in a really tasty way.
If you like crispy and firm noodles use 200 ml of water. If you like soft and crispy noodles use 300 ml. Adjust the amount of water to your taste. Paste-type soup base is rather salty, so add half of it first, and add more while tasting.