The Ultimate Yaki Ramen (Fukuoka-Style Stir-Fried Ramen)

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The Ultimate Yaki Ramen (Fukuoka-Style Stir-Fried Ramen)

Staple · Noodle · Washoku25 min(Prep 10 min + Cook 15 min) · 650 kcal per serving · 2 servings · Easy

A Fukuoka yatai-style stir-fried ramen that recreates the richness of tonkotsu broth using Chinese-style soup base (chuka-aji). Made with stick ramen (thin noodles) such as Marutai, stir-fried with pork belly, cabbage, and wood ear mushrooms, then coated in a thickened sauce of soy milk and water. Worcestershire sauce and grated garlic bring it close to the flavor of a street food stall, and it is finished with a generous topping of red pickled ginger. A dish that goes well with rice or as a drinking snack.

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料理研究家リュウジのバズレシピ57 recipes · 760 cooked

Instructions

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  1. Soak the dried wood ear mushrooms in water to rehydrate them (hot water rehydrates them faster).Uses: Dried wood ear mushrooms~15 minWatch the video from 3:42
  2. Cut the cabbage finely. Since the noodles are thin, keeping the ingredients small helps them blend together.Uses: Cabbage~3 minWatch the video from 4:23
  3. Cut the pork belly into bite-sized pieces. If you do not want to dirty your cutting board, you can cut it on top of the package.Uses: Pork belly~2 minWatch the video from 5:21
  4. Slice the rehydrated wood ear mushrooms into thin strips so they blend with the noodles.Uses: Dried wood ear mushrooms~2 minWatch the video from 5:43
  5. Peel and grate the garlic. At the same time, start bringing water to a boil for cooking the noodles.Uses: Garlic~2 minWatch the video from 7:49
  6. While waiting for the water to boil, put 2 tablespoons of lard in a frying pan and heat it, season the pork belly with salt and pepper, and stir-fry until nicely browned.Uses: Pork belly, Lard, Salt and pepper~4 minWatch the video from 8:03
  7. Add plenty of cabbage and stir-fry, then add plenty of wood ear mushrooms and stir-fry together.Uses: Cabbage, Dried wood ear mushrooms~3 minWatch the video from 9:13
  8. Turn off the heat once, add 2 and 2/3 teaspoons of chuka-aji, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of soy sauce, and coat the ingredients. Then add the grated garlic.Uses: Garlic, Chuka-aji (Chinese-style soup base), Worcestershire sauce, Soy sauce~2 minWatch the video from 10:31
  9. Boil the noodles in the boiling water. Using 70g per serving as a guide, twist them as you put them in to boil them neatly. The package says 3 minutes, but for yaki ramen boil for 2 minutes (1 and a half minutes if you prefer them very firm).Uses: Stick ramen (thin noodles such as Marutai, without soup packet)~2 minWatch the video from 12:04
  10. While the noodles are boiling, return the frying pan to the heat and cook off the acidity of the ingredients.~2 minWatch the video from 12:37
  11. Add the boiled noodles to the frying pan, pour in 2 tablespoons of soy milk and 1 teaspoon of water, and toss to coat. Add about 8 shakes of pepper and stir-fry over slightly high heat so the noodles take on the liquid.Uses: Stick ramen (thin noodles such as Marutai, without soup packet), Soy milk, Water, Pepper~3 minWatch the video from 13:52
  12. Serve on a plate and top with a generous (heaping) amount of red pickled ginger to finish.Uses: Red pickled ginger (beni shoga)~1 minWatch the video from 15:02

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