pork & vegetable ramen

• metric
• u.s.

ingredients:

• 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:

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

step 2:

Cut the carrot into julienne slices.

step 3:

Cut the pork into bite–sized pieces.

step 4:

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

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:

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.