5-Ingredient Chop Suey Ramen

Name: 5-Ingredient Chop Suey Ramen
Yield: 2 servings
Cuisine: American
Ingredients: 80 grams Thinly siced pork offcuts; 3 leaves Chinese cabbage; 5 cm Carrot; 1 large bunch Bok choy; 1 as much (to taste) Wood ear mushrooms; 1 piece Ginger; 1 tbsp Vegetable oil; 1 tsp ☆Weipa (Chinese Soup Stock); 1 tbsp ☆Oyster sauce; 2 tsp ☆Soy sauce; 1 dash ☆Sake; 1 Katakuriko slurry; 1 enough for 2 people Uncooked fresh ramen noodles (with soy sauce flavoring packet); 1 Sesame oil

cookpad.japan @cookpad_jp

I can't seem to find my favorite chop suey noodles at most restaurants, so I decided to make it myself!

While the ramen is boiling, pour hot water into a ramen serving bowl, and top with piping hot sauce.
The point is the timing. The process itself is not difficult, just mentally imagine each step and try to make it efficiently. Recipe by Masukochan.

I can't seem to find my favorite chop suey noodles at most restaurants, so I decided to make it myself!

cookpad.japan @cookpad_jp

I can't seem to find my favorite chop suey noodles at most restaurants, so I decided to make it myself!

Saved

Ingredients

2 servings

80 gramsThinly siced pork offcuts
3leaves Chinese cabbage
5 cmCarrot
1 largebunch Bok choy
1as much (to taste) Wood ear mushrooms
1 pieceGinger
1 tbspVegetable oil
1 tsp☆Weipa (Chinese Soup Stock)
1 tbsp☆Oyster sauce
2 tsp☆Soy sauce
1 dash☆Sake
1Katakuriko slurry
1enough for 2 people Uncooked fresh ramen noodles (with soy sauce flavoring packet)
1Sesame oil

Saved

Steps

1

Cut the chinese cabbage and qinggengsai in half from the center, and then cut into 5 cm pieces. Cut the carrots in half vertically, and then thinly slice.
2

Re-hydrate the kikurage ear wood mushrooms in hot water, and remove the hard parts. Cut the ginger into small strips.
3

Start to boil hot water for the ramen and for the soup. Add the ramen soup stock to the ramen serving bowl.
4

Make the an sauce. Add vegetable oil to a deep pot. After the oil has warmed up, add the ginger and pork and give it a quick stir, then add the carrots and sauté.
5

Once it has mostly cooked through, add the Chinese cabbage and bok choy, cooking the stems first before adding in the leafy parts. Add in the kikurage ear wood mushrooms, 1 cup water, and the ☆ ingredients.
6

Once the vegetables have cooked through, add the katakuriko slurry to thicken, and add in a bit of sesame oil as a finishing touch.
7

Boil the ramen. Strain in a sieve after boiling, pour hot water into the ramen serving bowl, and add in the noodles. Top with the sauce (finished in Step 6), and it is done.