How to Make Tanmen (Stir-Fry Ramen) That Stays Crunchy

By Sudachi · 30 min

Ingredients

Instructions

1. Roughly chop the green cabbage, cut the carrot into thin rectangles, cut the garlic chives into 5 cm pieces, thinly slice the garlic, julienne the ginger, soak the bean sprouts in cold water, and rehydrate the wood ear mushrooms in hot water.
2. Mix the broth ingredients in a heatproof jug: 600 ml boiled water, 1½ tbsp chicken bouillon powder, 1½ tbsp sake, ½ tsp oyster sauce and ½ tsp salt. In a small bowl, mix 1 tbsp milk with 1 tsp potato starch.
3. Heat a wok over high heat and melt 1 tbsp lard. Add 150 g sliced pork belly, sprinkle with 2 pinches of salt, and fry until the edges are crispy and brown.
4. Reduce to medium heat, add the ginger and garlic, and stir-fry for a few seconds until fragrant.
5. Return to high heat and add the carrot, cabbage, wood ear, garlic chives and bean sprouts in that order. Sprinkle with a pinch of salt and stir-fry for 1 minute, until tender-crisp.
6. Transfer the wok contents to a heatproof plate.
7. Return the wok to the heat, pour in the broth and bring to a boil.
8. Meanwhile, boil a separate pot of water and cook the 2 portions of ramen noodles for half the time on the packet.
9. Drain the noodles and add them to the hot broth. Cook for the remaining half of the time, but stop a minute early.
10. When the broth returns to a boil, add the vegetables and pork back to the wok and pour in the slurry. Mix until slightly glossy.
11. Divide between bowls, top with ground white pepper and a drizzle of toasted sesame oil.

Summarized from Sudachi's video. Watch it for the details.

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GarlicGingerMilkCarrotCabbagePork bellyBean sproutRamen noodle