5-Ingredient Chop Suey Ramen

5-Ingredient Chop Suey Ramen

This is more delicious than your local ramen shop because it's made by you! You can even top it with golden brown yakisoba to make fried noodles with chop suey.

Ingredients: 2 people

Thinly siced pork offcuts
80 g
Chinese cabbage
3 leaves
Bok choy
1 large bunch
Wood ear mushrooms
as much as you like
1 piece
Vegetable oil
1 tablespoon
☆Weipa (Chinese Soup Stock)
1 teaspoon
☆Oyster sauce
1 tablespoon
☆Soy sauce
2 teaspoons
a little
Katakuriko slurry
as needed
Uncooked fresh ramen noodles (with soy sauce flavoring packet)
enough for 2 people
Sesame oil
to taste


1. Cut the chinese cabbage and qinggengsai in half from the center, and then cut into 5 cm pieces. Cut the carrots in half vertically, and then thinly slice.
2. Re-hydrate the kikurage ear wood mushrooms in hot water, and remove the hard parts. Cut the ginger into small strips.
3. Start to boil hot water for the ramen and for the soup. Add the ramen soup stock to the ramen serving bowl.
4. Make the an sauce. Add vegetable oil to a deep pot. After the oil has warmed up, add the ginger and pork and give it a quick stir, then add the carrots and sauté.
5. Once it has mostly cooked through, add the Chinese cabbage and bok choy, cooking the stems first before adding in the leafy parts. Add in the kikurage ear wood mushrooms, 1 cup water, and the ☆ ingredients.
6. Once the vegetables have cooked through, add the katakuriko slurry to thicken, and add in a bit of sesame oil as a finishing touch.
7. Boil the ramen. Strain in a sieve after boiling, pour hot water into the ramen serving bowl, and add in the noodles. Top with the sauce (finished in Step 6), and it is done.

Story Behind this Recipe

I can't seem to find my favorite chop suey noodles at most restaurants, so I decided to make it myself!