Kyushu-Style Pan Fried Ramen with Lots of Vegetables

1. 1

   Roughly chop up the cabbage.

2. 2

   Cut the carrot into 2 mm thick rectangular slices.

3. 3

   Slice the onion.

4. 4

   Cut the pork into bite-sized pieces.

5. 5

   Heat up a frying pan, add the oil and stir fry the onion, carrot and pork.

6. 6

   When the pork is done add the cabbage and water.

7. 7

   When the water comes to a boil, shove the vegetables to one side, and put in the ramen noodles.

8. 8

   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.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.