No-Chop Veggie-Packed Tanmen
Just fry pre-cut vegetables and simmer in salt broth. A light, vegetable-forward Chinese-diner taste with no thickening.
Ingredients
- Fresh ramen (salt flavor, with soup)2 portions
- Pre-cut stir-fry vegetables (bean sprouts, cabbage, carrot)1 bag (about 250g)
- Thinly sliced pork100g
- Dried wood-ear mushrooms (if available)2g
- Garlic chives (nira, if available; cut with scissors)1/4 bunch
- Sesame oil1 tbsp
- Grated ginger (tube)2cm
- Chicken stock powder1/2 tsp
- Wateras stated for the included soup
- Peppera pinch
Directions
- If using wood-ear, soak in warm water for 10 minutes to rehydrate.
- Boil water for the noodles. In a separate small pot, warm the stated amount of water with the chicken stock powder.
- Heat sesame oil and ginger in a pan over medium and fry the pork. Once it changes color, add the cut vegetables and wood-ear and stir-fry over high heat for about 1 minute.
- Pour in the warmed water, dissolve in the included salt soup and simmer for 1-2 minutes (no thickening). Add the garlic chives, cook briefly and season with pepper.
- Boil the noodles per the package, drain, place in bowls and pour the soup over with the vegetables.