Kimchee, renowned Korean pickles, give special flavours to this simple noodle dish.
Ingredients (4 servings)
4 portions of fresh type ramen noodles
200g bean sprouts
1 small onion - sliced very thinly
8 thin slices of roast pork (optional)
2 tsp vegetable oil
2 tsp lard
Ingredients for broth
4 tbsp Sake (Japanese rice wine)
4 tbsp Shoyu (Japanese soy sauce)
2 1/2 tbsp oriental style chicken stock powder
1 tsp toasted sesame oil
1/3 tsp salt
1/2 tsp ground white pepper
1.6 ltr boiling water
Heat the oil and the lard in a frying pan and cook the bean sprouts and onion slices for 3-4 minutes. Set aside.
Cook the noodles in boiling water for a couple of munites, then drain.
Place the cooked noodles in an individual noodle bowl.
Arrange the cooked vegetables (and roast pork, if using) on top of the noodles.
Bring to the boil all the ingredients for the soup, pour onto the noodles and serve.