Kimchi Ramen
A quick and easy favorite with a little spicy twist.
- Nutrition facts are for one serving.
- Nutrition values do not include consumption of the soup.
Ingredients(Servings: 4)
Directions
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Heat water for boiling noodles. To make soup, bring 8 cups of water to boil in a separate pan and add ingredients from (B).
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Slice pork into 1cm (1/3 inch) portions.
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Chop garlic chives into 3 cm (1 inch) portions; chop kimchi into 1-2 cm (1/2 inch) portions.
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Slice white part of Japanese long onion into fine strips 5cm (2 inches) long.
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Add oil to fry pan and saute pork (2), garlic chives, and kimchi (3). Combine ingredients from (A), pour over ingredients and continue to saute. Pour in 1/4 cup of water (and juice from kimchi if available). Finally, dissolve powdered starch in an equal amount of water and stir into ingredients.
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When water for noodles comes to a boil, add noodles and cook according to directions.
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Drain noodles and place in a large-size bowl, place topping (5) in the center, pour soup around outside and garnish with Japanese long onion strips.
Cooking Basics
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
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