This is the cold ramen dipping noodles. I find it slightly faster to whip up compared to the regular ramen because there is no need to make chashu (stewed pork) which takes at least 30 minutes. This version is probably just as delicious but takes only 20 minutes, including making the ramen from scratch.
Japanese dipping noodles or the currently popular tsukemen is served on ice, with all the starch rinsed out. The dipping sauce, however, is piping hot and salty.
I like my sauce super spicy and flavourful. It is something easy to cook and really a treat.
1/2 portion of Alkaline noodles
1 Tbsp sesame oil
1 tsp chopped red chillies (up to you how much, really)
3 cloves of garlic, crushed, skin removed
1 stalk green onions
1 thumb size ginger, crushed
200g pork belly skin removed and reserved and then sliced thinly
2 Tbsp soya sauce
1 cup chicken stock (can be made from stock cubes or bullion)
Soft boiled eggs
- In a hot pan, add the sesame oil, garlic, green onions and ginger. When it is fragrant, add the skin and fat from the pork belly.
- Once the pork belly fat is brown, add stock and simmer until soft, about 15 minutes. Meanwhile, prepare the noodles.
- Add the soya sauce and then the pork slices. Boil briefly, it should not take more than a minute if you have sliced the pork thin enough. Top with scallions and some chilli oil.
- Dipping sauce is ready!
- The alkaline noodles must be cooked al dente and rinsed in cold water to remove all the starchiness.
- Top with nori, scallions and eggs.