Nagoya-Style Super-Spicy Taiwan Ramen

1. 1

   Heat sesame oil in a frying pan and add grated garlic and minced leek.

2. 2

   Once fragrant, add 100g of the minced pork and cook.

3. 3

   Once the meat has cooked, add 2 teaspoons of doubanjiang and tianmianjiang and continue cooking (adjust the amount of doubanjiang to your liking.)

4. 4

   Cut the chives into 3cm pieces and add together with a little of the Chinese soup stock powder (or other seasoning), cook, then turn off the heat.

5. 5

   Boil the noodles.

6. 6

   Add the soup packet and measured boiled water to large soup bowls.

7. 7

   Time it so that it's ready when the noodles are done.

8. 8

   Once the noodles have boiled, drain completely, then add to the soup.

9. 9

   After these preparations are finished, add the stock from Step 3 and it's complete.

10. 10

    If you like it spicy, add ra-yu or ichimi spice.

11. 11

    Variation: In Step 2, add bean sprouts together with the chives for a delicious touch.

* Per serving · 4 servings · Values may vary.

No additional tips available.