- 7 ounces thinly sliced belly or lean pork
- 7 ounces bean sprouts
- 6 ounces cabbage
- 5 ounces carrot
- 2 packages ramen noodles or
- Chinese noodles
- 2 garlic cloves
- 2 1/2 cups Chinese soup stock or chicken broth
- 1 tablespoon salad oil
- 1 tablespoon salt
- a little pepper
- 3 quarts water
Slice the garlic. Cut the cabbage into bite–sized pieces.
Cut the carrot into julienne slices.
Cut the pork into bite–sized pieces.
Pour the Chinese soup stock (or chicken broth) into a pan and bring to a boil. Set aside.
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.
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.
Japanese foods recipes
Int'l. recipes with a Japanese twist