Pork Char Siu Ramen / Noodle Soup with Homemade Cantonese Roast Pork
While ramen originated from China, it has evolved uniquely in Japan and has become beloved as a national dish. This recipe allows you to make ramen noodles topped with homemade char siu or roast pork.
Chunk pork shoulder
a little (0.5g)
a little (0.5g)
Tian Mian Jiang (Chinese sweet flour paste)
Menma bamboo shoots (optional)
Japanese green onion (negi)
･･･ 790 Calories
･･･ 6000 mg
･･･ 29.5 g
･･･ 35.8 g
･･･ 84.4 g
･･･ 3.5 g
･･･ 85 mg
Preparation for topping -Julienne the white part of the Japanese green onion (negi).
Salt and pepper the pork. Heat the vegetable oil in a frying pan over medium heat. Add the pork and fry until the surface turns golden brown.
Place the pork in a heat-proof bowl, season with A, and microwave for 5 minutes. Turn the pork over and microwave for another 5 minutes. When the pork is heated through, slice it into 5mm-thick pieces. Set aside the remaining sauce in the bowl for the soup.
Heat the chicken soup.
Boil water in a large pot and add the noodles. Cook them until al dente and then drain in a strainer.
In a bowl (for one serving), put 2 tbsps of the reserved sauce and 1 tsp salt. Pour half of the hot chicken stock. Mix them well.
Add one serving of the noodles and separate them with chopsticks. Garnish with the sliced pork, menma bamboo shoots, and the julienned Japanese green onion (negi).
- You can use mixed of Miso, Soy sauce, sugar, sesame oil instead of Tian Mian Jiang.
- You can use either fresh ramen noodles or dried one. Please use the one you can get easily.