Chāmen (stir fried noodles with a very thick sauce)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 3 tbsp vegetable oil
- 80g porkvery thinly sliced (optional)
- ½ green peppercut into large chunks
- ½ chinese leafroughly chopped
- ½ carrotpeeled and cut into thin planks
- few pieces of kikuragerehydrated, cut into large chunks
- 100g bean sprouts
- 150g shellfish (such as prawns, scallops or squid)
- 400ml light broth or water
- 2 tbsp shōyu or soy sauce
- 2 tbsp sake
- 1 tbsp caster sugar
- 1 tbsp oyster sauce
- 1 tbsp chicken powder
- 4 tbsp cornflour or potato starch mixed with 6 tbsp of cold water
- white pepperto taste
- 2 portions of ramen noodlescooked and drained
- chilli oil, beni shōga (red, julienned pickled ginger) and/ or vinegarto garnish
Nutrition: per serving
- kcal609
- fat19g
- saturates1.6g
- carbs80g
- sugars16.8g
- fibre7.8g
- protein21.3g
- salt4.3g
Method
step 1
Pour half of the oil into a wok and set over a high heat. Stir-fry the pork (if using) until cooked through, then add the pepper, cabbage and carrot, and stir-fry for 1-2 mins or until the cabbage is slightly wilted. Add the kikurage, bean sprouts and shellfish, and stir-fry for 1 min, then add the broth, soy, sake, sugar, oyster sauce and chicken powder. Drizzle in the cornflour slurry, stir well, and bring to the boil. Add some white pepper, taste, and adjust the seasoning as you like.
step 2
Meanwhile, heat the remaining oil in a separate wok or non-stick pan over a high heat, and add the noodles, spreading them out in a layer that fills the pan – start this around the time you add the vegetables to the other wok, as the noodles should fry for about 5 mins to develop a crust. When the noodles are crisp, tip them out onto wide dishes and then ladle over the ankake. Serve very hot, with vinegar, chilli oil, and/or pickled ginger, to taste.
