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Ramen Noodles with Ankake Thick Sauce

Ramen Noodles with Ankake Thick Sauce

Make this dish with your favorite vegetables or whatever in your fridge. Flavoring this dish is easy.

Ingredients: 1 serving

Chinese-style noodles
1 packet
Pork (offcuts, sliced belly, etc)
50 g
Chinese cabbage
2 leaves
Carrot
1/5
Shiitake mushrooms
1 ~ 2
☆Chicken stock powder
1 teaspoon
☆Oyster sauce
1 heaping teaspoon
☆Soy sauce
1 heaping teaspoon
☆Water
300 ml
☆Salt and pepper
a small amount
Sesame oil (for finishing)
1/2 ~ 1 teaspoon
Oil
for frying
For the katakuriko slurry
Katakuriko
1 tablespoon
Water
1 tablespoon

Steps

1. Chop the Chinese cabbage and carrot into bite-size pieces. Remove the stems of the shiitake mushrooms, and slice thinly.
2. Heat oil in a wok, and stir-fry the pork.
3. When the colour of the pork has changed, add Step 1 ingredients, and continue stir-frying until everything is coated in oil. You don't need to stir-fry well.
4. Boil the Chinese-style noodles in plenty of hot water, drain in a sieve, and transfer to a plate.
5. Add the ☆ ingredients to Step 3, and bring to a boil. Simmer for about 2 minutes, and thicken with dissolved katakuriko in water. Drizzle with sesame oil, and stir once.
6. Pour Step 5 ankake thick sauce on top of Step 4, and it's done.
7. I like sprinkling lots of pepper on top.

Story Behind this Recipe

I created this recipe because I wanted to eat ramen noodles with thick sauce which you can get from a Chinese restaurant. I cooked with the ingredients that I had in my fridge.