Nagoya Style Spicy Taiwan Ramen

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Nagoya Style Spicy Taiwan Ramen is just one of many regional Ramen dishes around Japan. Every prefecture around Japan has its own regional style of ramen with variations in preparation, style, presentation, and of course taste. Nagoya Style Spicy Taiwan Ramen recipe is for those that love spicy food and can take the heat! The secret to this heat is the use of Doubanjiang, a traditional chili pepper spice blend that is a staple of Taiwanese food for centuries.

Serves ( 2 people)

Ingredients

  • 2 packs  Hakubaku Shoyu Ramen noodles  BUY NOW>>
  • 1/4 cup ground pork
  • 1/2 bunch of Chinese garlic chives
  • 2″ of Japanese leek
  • 2 tsp Doubanjian
  • 1/2 tsp Grated garlic
  • 2 tsp Tianmianjiang – Chinese sweet bean sauce
  • 1 dash Shoyu soup stock or umami seasoning

Directions

  1. Heat sesame oil in a frying pan and add grated garlic and minced leek. Once fragrant, add minced pork and cook.
  2. Once the meat has cooked, add 2 teaspoons of doubanjiang and tianmianjiang – continue cooking (adjust the amount of doubanjiang to your liking.)
  3. Cut the chives into 1in. pieces and add together with a little of the Shoyu soup stock, cook, then turn off the heat.
  4. Add noodles to boiling water, cook for 90 seconds. Drain
  5. In another pot, prepare the other packet of Shoyu soup stock with 12oz water
  6. Add noodles to the bowl. Time it so that it’s ready when the soup is ready. It’s best when both soup and noodles are ready together at the same time.
  7. Add the pork and topping, and pour in soup around the edges of the bowl.
  8. ENJOY!

Variation: In Step 2, add bean sprouts together with the chives for a delicious touch.

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