Name: Ramen with char sieu
Yield: Serves four
Cuisine: Japanese
Ingredients: 2 hard-boiled eggs; 375 g (12 oz) fresh ramen; 250 g (8 oz) char sieu (red roast pork); 1.5 litres (2½ pts) chicken stock; 24 fresh spinach leaves; 1 tbsp soy sauce; ½ tsp sugar; ½ tsp salt; 8 slices kamaboko fish cake; 16 pieces of menma (pickled bamboo shoot); 2 spring onions, finely sliced

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

It is ironic to note that the most popular noodles in Japan are not Japanese, but the Chinese-style ramen wheat noodles. This dish borrows again from the Chinese in the form of char sieu, gloriously red roast pork, which you’ll find hanging in the window of every Chinese barbecued meat shop.

Ingredients

375 g (12 oz) fresh ramen
250 g (8

Method

Boil noodles in plenty of water for about 2-3 minutes. Rinse in cold water, drain and reserve.

Cut pork and eggs into thin slices. Blanch spinach in boiling water for 10 seconds. Put stock in a saucepan, add soy sauce, sugar and salt and bring to the boil. Add fish cake slices, simmer for 2 minutes and remove.

Pour boiling water over noodles in a strainer to heat. Divide them am