Aug 27, 2018

Japanese Style Taiwan Ramen 台湾ラーメン

Just like sweet and sour chicken in the states, such dish doesn't really exist in China. So even though this soup noodles is named "Taiwan" ramen, it can only be found in Japan, not in Taiwan.


I came across Taiwan ramen from a Japanese TV show. Memorizing most of the prepping steps, here's my take on Japanese style Taiwan ramen.

Japanese style Taiwan ramen 台湾ラーメン -



Ingredients (about 4 to 6 portions)?

  • 4 to 6 portions yellow noodles
  • 1.7 lbs coarse ground pork
  • 12 garlic cloves
  • 1 bundle of Chinese chives
  • 1 pack bean sprouts
  • 6 cups chicken stock
  • 1/4 cup dried red chili flakes
  • 5 tablespoons soy sauce
  • 1 tablespoon chopped ginger
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Some Sichuan peppercorn oil (optional)


How?

Remove tougher tips/roots from bean sprouts. Cut the chives into shorter sections, about 2 inches in length. Peel and chop the garlic cloves. Peel and finely chop the ginger.


Bring a pot of water to a boil and cook the bean sprouts and chives separately, should only take about couple minutes each. Once ready, drain well and set aside.


Use a big pot, drizzle some oil and turn to medium high heat. Add in garlic, ginger, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Sear till aromatic but not burning the garlic pieces.

Transfer ground pork over and give it a quick stir, make sure the meat has been separated.


Add in chili flakes, mix till incorporated. Stir-fry till aromatic.


Pour in soy sauce and continue to cook till incorporated.

Pour in chicken stock and bring to a boil, then lower the heat to a simmer.

Meanwhile, prepare another pot of water to cook the noodles. Once done, drain and transfer the noodles to serving bowls.

Scoop some soup over and top with ground pork. Transfer some bean sprouts and chives on top. Drizzle some Sichuan peppercorn oil if desired. Serve immediately.


If serving up to 6 portions, use up to 8 cups of chicken stock and more soy sauce to ensure there's enough soup for everyone. 

The red oil floating around can be frightening, but just the looks, it won't hurt. The soup is not even as fiery as spicy hot pot. On a side note, sweat a little can somehow making this dish even more enjoyable. (Wink)


Other Asian noodles recipes:


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