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pork & vegetable ramen

  • Serves: 2
  • Calories: 760 kcal
  • Total Time: 25 m
    • Prep: 5 m
    • Cook: 20 m
  • Japanese: Tan-men
Pork & Vegetable Ramen


  • 200 g thinly sliced belly or lean pork
  • 200 g bean sprouts
  • 170 g cabbage
  • 140 g carrot
  • 2 packages ramen noodles or
  • Chinese noodles
  • 2 garlic cloves
  • 600 ml Chinese soup stock or chicken broth
  • 1 tablespoon salad oil
  • 1 tablespoon salt
  • a little pepper
  • 3 liters water
Step 1

step 1:

Slice the garlic. Cut the cabbage into bite–sized pieces.

Step 2

step 2:

Cut the carrot into julienne slices.

Step 3

step 3:

Cut the pork into bite–sized pieces.

Step 4

step 4:

Pour the Chinese soup stock (or chicken broth) into a pan and bring to a boil. Set aside.

Step 5

step 5:

Heat the salad oil in a frying pan. Sear the garlic and pork, and add the pepper and 1⁄2 tablespoon of salt. After the pork changes color, add the vegetables and the rest of the salt. Saute for a couple minutes over a high flame. Add the boiled Chinese soup stock (or chicken broth) (Step 4) to the frying pan and boil for 1 minute. Remove from the heat.

Step 6

step 6:

Pour the water into a big pan. Bring to a boil. Add the ramen noodles (or Chinese noodles) to the boiling water. Boil for 1 to 4 minutes (follow the cooking instructions on the bag). After boiling, drain the noodles in a colander and quickly add to the serving bowls.


Place the pork and vegetables over the noodles and pour the soup over everything.


Tan-men originated in Japan. Tan-men is a well-balanced dish because it includes noodles, pork and various vegetables.

Typical Meals – Ramen