Step-by-Step Guide to Cook Delicious Kyushu-Style Pan Fried Ramen with Lots of Vegetables

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Kyushu-Style Pan Fried Ramen with Lots of Vegetables. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Kyushu-Style Pan Fried Ramen with Lots of Vegetables Recipe. Thanks to Food Maison Sg for the Abalone (Man Shun Cheong brand). This Chicken Ramen Noodle Stir Fry recipe is an Asian-inpired noodle dish that is packed with lots of flavors and Pan fried noodles with chilli garlic vegetables - The Twin Cooking Project by Sheenam & Muskaan.

You can have Kyushu-Style Pan Fried Ramen with Lots of Vegetables using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Kyushu-Style Pan Fried Ramen with Lots of Vegetables

1. Make ready 1 of serving Straight ramen noodles.
2. You need 30 grams of Pork (thinly sliced offcuts, shoulder roast, or belly).
3. You need 2 of to 3 leaves Cabbage.
4. It’s 1/4 of Carrot.
5. It’s 1/4 of Onion.
6. You need 200 of to 300 ml Water.
7. Prepare 1 dash of Soy sauce.
8. Prepare 1 dash of Vegetable oil.

For previous pan-fried or stir-fry noodles, I use regular thin egg noodles but the texture is always a little off.For my recipe below, I tossed the noodles with garlic chives and Barbecue Pork, preps all the vegetables and makes the fried shallots herself when she can easily get them at I pimp my instant noodles with lots of veggies, proteins and always an egg.Tokyo-style ramen consists of slightly thin, curly noodles served in a soy-flavored chicken broth.The Tokyo style broth typically has a touch of dashi, as old ramen establishments in Tokyo often originate from soba eateries.

Kyushu-Style Pan Fried Ramen with Lots of Vegetables instructions

1. Roughly chop up the cabbage. Cut the carrot into 2 mm thick rectangular slices. Slice the onion. Cut the pork into bite-sized pieces..
2. Heat up a frying pan, add the oil and stir fry the onion, carrot and pork. When the pork is done add the cabbage and water..
3. When the water comes to a boil, shove the vegetables to one side, and put in the ramen noodles..
4. When the liquid in the pan is almost all gone, add about 1/2 to 2/3 of pork bone (tonkotsu) soup base paste that comes with the ramen packet, and mix in..
5. When the liquid is just about gone (leaving some thick sauce) drizzle in the soy sauce, turn off the heat, transfer to a serving plate and it's done..

Add cabbage and carrot and cook for a minute.Toss everything together until evenly coated.If the noodles start to stick to the pan, add a splash of water or vegetable broth and mix it all up.

Hakata ramen originates from Hakata district of Fukuoka city in Kyushu.Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.Fried Instant Ramen: Flavorful, quick, and an easy alternative to the package directions for ramen noodle soup!What you will Tastes just like fried rice!Hong Kong style pan-fried noodles can be found at Chinese and Asian markets.