Loaded Vegetable Ramen (野菜たっぷりラーメン; yasai tappuri ramen)
Guilt-free ramen topped with a heaping of bean sprouts and Chinese chives. The vegetables are so filling, one pack of ramen noodles is enough to serve two!
Photographed by HITOSHI MATSUSHIMA
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 1 pack ramen noodles (store-bought) (110 g)
- 1 packet instant soup stock (soy sauce flavor)Note
*Use the soup that comes with the noodles.
- 10 g skipjack shavings
- 1 pack bean sprouts
- 1 bunch Chinese chives
- 1 Japanese leek (white portion) (50 g)
- 2 slices Chinese-style roast pork (20 g)
- 1/2 tsp chili pepper
- Sesame oil
Read the instructions on the ramen noodle package and pour twice the amount of water into a pot. Heat and bring to a boil. Fill a filter bag with the skipjack shavings, add to the pot and simmer for 2-3 minutes at medium heat. Remove the bag, add the instant soup stock and keep warm over very low heat.
Cut the leek lengthwise in half and then diagonally into thin slices. Cut the Chinese chives into 5 cm lengths. Cut the roast pork into thin strips.
Boil water in a separate pot and parboil the bean sprouts and chives. Remove from the pot and drain, reserving the water to boil the noodles. In a bowl, mix the bean sprouts and chives with the roast pork, chili pepper and 1 tsp of sesame oil.
Bring the water in the pot back to a boil and add the noodles. Add the sliced leeks 1 minute before the cooking time is up and cook together with the noodles, then drain.
Place the noodles in individual serving bowls and cover with the soup. Top with the pork and vegetable mixture.