How to Cook Delicious 5-Ingredient Chop Suey Ramen

5-Ingredient Chop Suey Ramen. I can't seem to find my favorite chop suey noodles at most restaurants, so I decided to make it myself! While the ramen is boiling, pour hot water into a ramen serving bowl, and top with piping hot sauce. This is my mom's recipe for American Chop Suey.

Welcome to /r/ramen: Your source for Authentic Japanese Ramen and Instant Noodles alike! You may remember me from such bowls… Ramen. Easy Salt Flavored Soup for Ramen. You can have 5-Ingredient Chop Suey Ramen using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of 5-Ingredient Chop Suey Ramen

1. Prepare 80 grams of Thinly siced pork offcuts.
2. Prepare 3 of leaves Chinese cabbage.
3. Prepare 5 cm of Carrot.
4. You need 1 large of bunch Bok choy.
5. It's 1 of as much (to taste) Wood ear mushrooms.
6. You need 1 piece of Ginger.
7. Prepare 1 tbsp of Vegetable oil.
8. You need 1 tsp of ☆Weipa (Chinese Soup Stock).
9. It's 1 tbsp of ☆Oyster sauce.
10. Prepare 2 tsp of ☆Soy sauce.
11. It's 1 dash of ☆Sake.
12. Prepare 1 of Katakuriko slurry.
13. It's 1 of enough for 2 people Uncooked fresh ramen noodles (with soy sauce flavoring packet).
14. It's 1 of Sesame oil.

While the ramen is boiling, pour hot water into a ramen serving bowl, and top with piping hot sauce. The process itself is not difficult, just mentally imagine each. Before you open ramen noodle package, give it a few good whacks with something heavy to break the noodles into pieces. Open the package and take out the seasoning package.

5-Ingredient Chop Suey Ramen step by step

1. Cut the chinese cabbage and qinggengsai in half from the center, and then cut into 5 cm pieces. Cut the carrots in half vertically, and then thinly slice..
2. Re-hydrate the kikurage ear wood mushrooms in hot water, and remove the hard parts. Cut the ginger into small strips..
3. Start to boil hot water for the ramen and for the soup. Add the ramen soup stock to the ramen serving bowl..
4. Make the an sauce. Add vegetable oil to a deep pot. After the oil has warmed up, add the ginger and pork and give it a quick stir, then add the carrots and sauté..
5. Once it has mostly cooked through, add the Chinese cabbage and bok choy, cooking the stems first before adding in the leafy parts. Add in the kikurage ear wood mushrooms, 1 cup water, and the ☆ ingredients..
6. Once the vegetables have cooked through, add the katakuriko slurry to thicken, and add in a bit of sesame oil as a finishing touch..
7. Boil the ramen. Strain in a sieve after boiling, pour hot water into the ramen serving bowl, and add in the noodles. Top with the sauce (finished in Step 6), and it is done..

Mix together Dressing ingredients in a small bowl, and set aside. Rinse and dry suey choy and chop into bite sized pieces. Chop suey has always been my favorite dish at Chinese restaurants, and after several tries I've managed to come up with this dish that tastes very similar to the chop suey at my favorite Chinese restaurant. There is a lot of chopping, but it's well worth the effort. The prep time depends on how quickly you can chop.