Pork and ramen noodles

Totally slurpable.

  • 30 mins preparation
  • 5 hrs 30 mins cooking
  • Serves 6
  • Print
Pork and ramen noodles
A popular fast food in the many ramen bars in Japan, they are also a diet staple for students. 'Ramen' is the name of noodle, as well as the name of the dish.


Pork and ramen noodles
  • 8 dried shiitake mushrooms
  • 500 gram dried shiitake mushrooms
  • 500 gram baby buk choy, leaves separated
  • 1/2 cup (125ml) japanese soy sauce
  • 1/2 cup (125ml) sake
  • 125 gram bamboo shoots, sliced finely
  • 185 gram chinese barbecued pork, sliced thinly
  • 1 1/2 cup (120g) bean sprouts, trimmed
  • 6 green onions, chopped coarsely
Soup stock
  • 1 kilogram pork bones
  • 1 kilogram chicken bones
  • 10 centimetre piece kelp (konbu)
  • 10 green onions, chopped coarsely
  • 125 gram fresh ginger, peeled, sliced
  • 1 head garlic, halved crossways
  • 3 medium carrots (360g), chopped coarsely
  • 3 litre (12 cups) water


Pork and ramen noodles
  • 1
    To make the soup stock, place the bones in a large saucepan; add enough water to pan to cover bones. Bring to the boil; drain.
  • 2
    Rinse bones; return to pan. Snip kelp in several places using scissors; add to pan with onion, ginger, garlic, carrot and the water. Bring to the boil; discard kelp.
  • 3
    Place mushrooms in a small heatproof bowl, cover with boiling water, stand for 20 minutes; drain. Discard stems.
  • 4
    Cook noodles in a large saucepan of boiling water until tender. Add buk choy leaves to noodles at end of noodle cooking time; blanch for 20 seconds. Drain noodles and buk choy. Rinse under cold water; drain.
  • 5
    Bring soup, sauce and sake to the boil in a large saucepan.
  • 6
    Divide noodles and soup into bowls; top with mushrooms and remaining ingredients.


These Japanese wheat noodles are sold in dried, fresh, steamed and instant forms.Kelp (konbu) can be purchased from Asian grocers.

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