Recipe Index

Ingredients

• 8 pea pods, trimmed
• 1 tablespoon dried wakame
• 1 cup hot water
• 8 cups Ramen Chicken Stock (page 10)
• 1 1/2 cups Shio Base (page 11)
• 1/4 cup vegetable oil
• 2 tablespoons minced garlic
• 1/2 cup plus 2 tablespoons ground pork
• 2 tablespoons hoisin sauce
• 1 teaspoon tobanjan (Chinese chili paste)
• 1/2 cup sliced onion
• 1/2 cup peeled and thinly sliced carrots (sliced on an angle)
• 8 shiitake mushrooms, stems removed and cut into 1/4-inch-thick slices
• 1/2 green cabbage, cored and cut into bite-size pieces
• 4 cups bean sprouts, rinsed well
• 4 (7-ounce) pieces frozen ramen noodles
• 1 tablespoon ground sesame seeds
• 2 scallions, both white and green parts, thinly sliced on an angle
• Dash of hot chili oil

Method

1. Blanch the trimmed pea pods in a large pot of boiling water for 1 minute, lift them into an ice bath, and once they are cool drain them and halve them, keeping the boiling water for the noodles later.
2. Soak the dried wakame in the cup of hot water for 10 minutes, then drain it well and set it aside for the garnish.
3. Combine the ramen chicken stock and the shio base in a pot over high heat, bring the broth just to a boil, then drop the heat to low and cover the pot to keep it warm.
4. Heat two tablespoons of the vegetable oil in a very large saute pan or wide pot over high heat, stir the minced garlic for 30 seconds without letting it burn, add the ground pork and cook for 2 minutes, then add the hoisin sauce and tobanjan and cook 5 minutes more, breaking the pork into small pieces as it fries; lift the pork out of the pan.
5. Add the remaining two tablespoons of oil to the pan over high heat and cook the sliced onion, carrots, shiitake mushrooms, cabbage and blanched pea pods for about 3 minutes, stirring often, until the vegetables begin to soften.
6. Stir the bean sprouts and the reserved pork back into the vegetables, cook for 1 minute, pour in the hot shio broth, bring the pot to a boil and then reduce it to low.
7. Cook the ramen noodles in the reserved boiling water according to their package directions, drain them well, and divide them among four bowls.
8. Ladle a quarter of the broth, vegetables and pork over each bowl of noodles and garnish with the ground sesame seeds, the drained wakame, the sliced scallions and a dash of hot chili oil.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data