26 Exotic A Nagoya Speciality Misen-Style Taiwanese Ramen suitable for every moment!

Whether you are a college student just starting your very own culinary experiments or a seasoned cook with several dinner celebrations under your belt, there is constantly something brand-new to learn more about cooking. We hope these A Nagoya Speciality Misen-Style Taiwanese Ramen recipe and tips can help you in your kitchen area tonight, and get used to fabulous home-cooked meals.

Finally I tried to make my own. I've almost achieved the taste I was looking for after the second try. As a Chinese cuisine chef, he took the concept of the Tantanmen, a type of Chinese spicy noodles, and added his own spin to the formula.

Provide Ground pork.
Provide Garlice (homemade pickled garlic with soy sauce).
You need to prepare Red chili peppers.
You need Doubanjiang.
Provide Bean sprouts.
You need to prepare Chinese chives.
Prepare portions Store-bought soy sauce flavoured ramen noodles.

Short Tips:

When saving ingredients that you will use for cooking it is a great practice to stock them in big amounts and freeze them in plastic bags. This will certainly make preparing food much easier and also much faster. As an example, when preparing veggies, you can simply pull them out of the fridge freezer and just steam them.

Roughly mince the garlic. Remove seeds from the red hot peppers. (You don't have to remove them completely.) Chop them into small rounds. Wash the bean sprouts. Wash the Chinese chives, and chop into 5 cm lengths..
Pour a little bit of vegetable oil in a wok, and stir-fry the garlic, half of red chili peppers, and Doubanjiang..
When fragrant, add the ground meat. When the colour of the meat changes, add the 1 tablespoon of soy sauce from the pickled garlic. Turn off the heat, and transfer to a plate..
Please don't wash the wok from Step 2. Add the instructed amount of water on the package. I used 500 ml of water for 2 servings this time, and remaining red hot peppers, then turn on the heat..
When the water from Step 4 starts to boil, add the sauce for the soup, and bring to a boil again, then turn off the heat. (Usually you have to turn off the heat before adding the sauce.).
Boil water in a separate pot for cooking the noodles. When you add the noodles in boiling water, simultaneously add the bean sprouts to the Step 5 pot, and turn on the heat. Add the Chinese chives to the soup 30 seconds before the noodles are ready..
Drain the noodles, pour the Step 6 soup over, and add the Step 3 meat on top, then done..

People who know little about Taiwan Ramen may guess that it is a noodle dish from Taiwan as its county name is included in the ramen name, but Taiwan Ramen is food that originated in Nagoya, Japan. The signature dish here is the "Nagoya Cochin Special Shoyu (Soy Sauce) Ramen", which has a simple soy sauce-based soup and curly noodles. It is topped with Nagoya Cochin - a local breed of chicken in Nagoya - and its richness makes the bowl taste even better.. Ramen Rikimaru is a ramen place that is popular for their mildly spicy Taiwanese. Nagoya's cuisine is pretty different from traditional Japanese fare.

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