Cold Ramen Noodles With Pork Dipping Sauce

Name: Cold Ramen Noodles With Pork Dipping Sauce
Yield: 1 serving
Cuisine: British
Ingredients: 1 serving Ramen Noodles *OR Chinese Egg Noodles; Vegetables *e.g. Lettuce, Carrot, Cucumber, Daikon, Radish Sprouts, etc; 1/4 sheet Toasted Nori *cut into thin strips; Finely Chopped Spring Onion; Toasted Sesame Seeds; 100 g thinly sliced Pork *cut into small pieces; 1 small clove Garlic *grated; 1 teaspoon Sesame Oil; 1/2 cup Chicken Stock *OR 1/2 cup boiling Water and 1/2 teaspoon Asian Chicken Bouillon Powder; 1 tablespoon Soy Sauce; 1/2 tablespoon Oyster Sauce; 1/2 tablespoon Miso *dark colour type; 1/2 teaspoon Sugar; Chilli Powder, Chilli Flaked OR Rāyu (Chilli Oil) *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

I first came across this ‘Cold Ramen Noodles’ that is supposed to be eaten with a dipping sauce at my sister’s house. She served it to me with nothing else. To be honest, I was not very impressed with the dish she served, but I liked the idea to eat cold Ramen Noodles with a dipping sauce. I would much prefer to eat the noodles with plenty of additional Vegetables and Pork.

Hiroko Liston @hirokoliston

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Ingredients

1 serving

1serving Ramen Noodles *OR Chinese Egg Noodles
Vegetables *e.g. Lettuce, Carrot, Cucumber, Daikon, Radish Sprouts, etc
1/4 sheetToasted Nori *cut into thin strips
Finely Chopped Spring Onion
Toasted Sesame Seeds
Dipping Sauce
100 gthinly sliced Pork *cut into small pieces
1small clove Garlic *grated
1 teaspoonSesame Oil
1/2 cupChicken Stock *OR 1/2 cup boiling Water and 1/2 teaspoon Asian Chicken Bouillon Powder
1 tablespoonSoy Sauce
1/2 tablespoonOyster Sauce
1/2 tablespoonMiso *dark colour type
1/2 teaspoonSugar
Chilli Powder, Chilli Flaked OR Rāyu (Chilli Oil) *optional

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Steps

1

Prepare the Dipping Sauce first. Cook thinly sliced Pork in rapidly boiling water in a saucepan for a minute and drain. Return to the saucepan, add all other sauce, bring to the boil, then allow to cool. *Note: Alter the amount of Soy Sauce depending on the saltiness of the stock.
2

Vegetables are better to be cut or prepared into thin strips or slices so that easy to eat with noodles.
3

Cook Ramen Noodles OR Chinese Egg Noodles as instructed. Basically cook noodles in rapidly boiling water until cooked ‘al dente’. Then drain, rinse in cold water, and drain well.
4

Place the drained cold noodles on a plate, arrange Vegetables, and add some Toasted Nori on top. Add Spring Onion and Sesame Seeds to the Dipping Sauce, and enjoy.