マルちゃん焼そばで作る爆速醤油ラーメン
Staple · Noodle · Washoku20 min(Prep 5 min + Cook 15 min) · 600 kcal per serving · 1 serving · Easy
An old-school Chinese-style ramen where Maruchan yakisoba noodles are pan-fried in lard until fragrant, then paired with a chicken-bone-based soy sauce broth. The included powdered yakisoba sauce is put to use in a side dish of sauce-fried cabbage so nothing goes to waste. Frying the noodles once drives off excess moisture and transforms them into noodles with enough depth to stand up to the broth.
Instructions
- Yakisoba noodles taken straight from the fridge are clumped together, so poke a few small holes in the bag and microwave at 600W for about 30 seconds. Once the moisture inside warms up and the noodles loosen, separate them a little more by hand. This keeps the noodles from breaking when fried.
- Put water and the seasonings (soy sauce, chicken bone soup stock powder, umami seasoning, cooking sake) in a pot and turn on the heat. Alcohol boils at about 78°C, so bring it to a light boil once to cook off the alcohol, then lower to low heat to keep it warm.
- Put lard in a frying pan over high heat, and once it melts and coats the pan, lower to medium heat and add the yakisoba noodles. Loosen them with chopsticks while coating them evenly in the lard, then spread the noodles out across the pan.
- Fry until the surface of the noodles is well browned and fragrant. Yakisoba noodles have already been steamed once and hold a lot of moisture, so putting them straight into the broth makes it hard for the flavor to take hold and gives a ramen without depth. Frying them once to drive off excess moisture and add a toasted aroma turns them into noodles that work as ramen.
- Once the surface is browned, flip and fry the other side until fragrant as well. A contrast between fragrant browned parts and chewy parts tastes better, so uneven browning is fine. At the end, use the noodles to mop up the lard left in the pan, then transfer them to a bowl.
- Finish the ramen. When the ramen broth comes to a boil, lower the heat and add the fried noodles. The lard goes in with them, adding richness to the broth. Loosen the noodles with chopsticks, then raise to medium heat and quickly coat them in the broth.
- Plate it in a bowl. Pouring the broth along a pair of chopsticks keeps it from splashing. Finally, lift the noodles to align the strands, and top with green onion to finish. Eat the fragrant noodles with the green onion, alternating with the sauce-fried cabbage, and you'll be caught in an endless loop.
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