Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, kyushu-style pan fried ramen with lots of vegetables. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Kyushu-Style Pan Fried Ramen with Lots of Vegetables. I learned this single-person meal recipe from my mother. It's a Kyushu speciality that you can make in one frying pan. The sauce is thickened by the noodles and mixes with the vegetables in a really tasty way.

Kyushu-Style Pan Fried Ramen with Lots of Vegetables is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Kyushu-Style Pan Fried Ramen with Lots of Vegetables is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook kyushu-style pan fried ramen with lots of vegetables using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Kyushu-Style Pan Fried Ramen with Lots of Vegetables:

1. Take 1 serving Straight ramen noodles
2. Prepare 30 grams Pork (thinly sliced offcuts, shoulder roast, or belly)
3. Make ready 2 to 3 leaves Cabbage
4. Make ready 1/4 Carrot
5. Take 1/4 Onion
6. Make ready 200 to 300 ml Water
7. Get 1 dash Soy sauce
8. Take 1 dash Vegetable oil

Stir in sesame seeds and cook an additional minute until garlic is crisp and toasty. Amongst the different varieties on the menu, you should try the Yaki Ramen, think noodle fried with pork, Kamaboko (boiled fish paste) and vegetables such as sprouts, carrots and onions. They use a blend of sauces with Tonkotsu Soup to give it a rich flavor. Heat the vegetable oil in a pot or pan on medium-high heat, then add the green onions, garlic and bok choy.

Instructions to make Kyushu-Style Pan Fried Ramen with Lots of Vegetables:

1. Roughly chop up the cabbage. Cut the carrot into 2 mm thick rectangular slices. Slice the onion. Cut the pork into bite-sized pieces.
2. Heat up a frying pan, add the oil and stir fry the onion, carrot and pork. When the pork is done add the cabbage and water.
3. When the water comes to a boil, shove the vegetables to one side, and put in the ramen noodles.
4. When the liquid in the pan is almost all gone, add about 1/2 to 2/3 of pork bone (tonkotsu) soup base paste that comes with the ramen packet, and mix in.
5. When the liquid is just about gone (leaving some thick sauce) drizzle in the soy sauce, turn off the heat, transfer to a serving plate and it's done.

They use a blend of sauces with Tonkotsu Soup to give it a rich flavor. Heat the vegetable oil in a pot or pan on medium-high heat, then add the green onions, garlic and bok choy. While the bok choy is cooking, mix the sauce ingredients together in a small bowl. In a medium bowl, whisk together beef stock, oyster sauce, rice wine vinegar and Sriracha. Heat sesame oil in a large skillet over medium heat.

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