120g Hakubaku Organic Ramen noodles
1 tspn corn flour
1 tspn rice wine or sake
2 tspn, seperated light soy sauce
400g minced pork
1 tbsp garlic, crushed
1 tbsp Gochujang paste (pepper paste)
2 tbsp oyster sauce
1/2 cup chicken stock
1 tbsp rice wine or sake
nori sheet, shredded
pickled ginger, julienned
spring onions, chopped
Ramen Noodle and Spicy Ground Pork – Winter 2012 Merit
1. Mix corn flour, 1 tspn of sake or rice wine, 1 tspn of light soy and mince. Let sit for 30 minutes.
2. Cook Hakubaku Organic Ramen noodles as per packet directions.
3. In a hot wok or pan, fry the pork mince mix with garlic, 1 tspn light soy, Gochujang paste, 1 tbsp sake or rice wine and oyster sauce.
4 Cook well and once cooked add chicken stock and simmer for three minutes.
5. Serve on top of Hakubaku ramen noodle with fine shreds of nori sheet and julienned pickled ginger and a handful of chopped green spring onions.