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Ramen noodles sunflower oil onion pork belly white cabbage tonkatsu sauce oyster sauce fish sauce eggs aonori
Viewed: 55 - Published at: 2 years agoIngredients
- 250 g (8.8oz) dried ramen noodles or 4 packets steamed 'Mushimen' noodles - these are ideal for this dish
- 3 tbsp sunflower oil
- 1 onion, cut into 5mm slices
- 200 g (7.1oz) pork belly, thinly sliced
- 1 leaf white cabbage, cut into bite-sized pieces
- 3 tbsp tonkatsu sauce
- 1.5 tbsp oyster sauce
- 1 tsp fish sauce
- 4 eggs
- 3 pinches aonori (green seaweed powder)
Method
- Cook the dried noodles according to the instructions on the packet (skip this step if you are using pre-cooked noodles).
- Drain.
- Heat 1 tablespoon of the sunflower oil in a large frying pan on a medium heat.
- Saute the onion until it becomes translucent, then add the pork and cook for 2 minutes.
- Add the cabbage and saute for another minute.
- Set this mixture aside.
- Clean the frying pan, place on a mediumhigh heat and add the remaining 2 tablespoons of sunflower oil.
- Saute the noodles for 2 minutes, stirring well so they dont stick.
- Once the noodles are nice and glossy, add the pork and vegetables.
- Add the sauces and mix together well.
- Divide between four individual plates.
- Fry the eggs and place them on top.
- Sprinkle with aonori and serve.
