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1
Prepare an ice bath and place a large pot of water over high heat.
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2
When the water comes to a boil, add the pea pods and cook for 1 minute.
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3
Remove the pea pods from the water and submerge in the ice bath.
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4
Once cool, drain the pea pods and cut in half.
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5
Set aside.
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6
Keep the boiling water to cook the noodles in later.
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7
In a bowl, cover the wakame with the hot water and let sit for 10 minutes.
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8
Drain well and set aside.
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9
Combine the chicken stock and Shio Base in a pot and place over high heat to make the shio broth.
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10
Bring just to a boil, then reduce the heat to low and cover to keep warm.
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11
Heat 2 tablespoons of the vegetable oil in a very large saute pan or wide-bottomed pot over high heat.
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12
Once hot, add the garlic and cook for 30 seconds, stirring constantly, but be careful not to let the garlic burn.
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13
Mix in the ground pork and cook for 2 minutes.
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14
Add the hoisin sauce and tobanjan and continue cooking, stirring constantly with a wooden spoon to break up the pork into small pieces.
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15
Cook for 5 minutes, then remove the pork from the pan and set aside.
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16
Add the remaining 2 tablespoons vegetable oil to the pan and return it to high heat.
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17
Add the onions, carrots, mushrooms, cabbage, and pea pods.
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18
Cook until the vegetables begin to soften, stirring often, about 3 minutes.
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19
Mix in the bean sprouts and reserved pork.
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20
Cook for 1 minute, then pour the heated shio broth into the pan.
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21
Bring the liquid to a boil, then reduce the heat to low.
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22
Cook the ramen noodles in the reserved boiling water according to package instructions.
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23
Drain well and divide among 4 bowls.
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24
Top each bowl with one-fourth of the broth, vegetables, and pork, and garnish with the ground sesame seeds, reserved wakame, scallions, and hot chili oil to taste.
