Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, a nagoya speciality misen-style taiwanese ramen. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
A Nagoya Speciality Misen-Style Taiwanese Ramen is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. A Nagoya Speciality Misen-Style Taiwanese Ramen is something which I have loved my entire life.
Here is how you cook it. Ingredients of A Nagoya Speciality Misen-Style Taiwanese Ramen. A Nagoya Speciality Misen-Style Taiwanese Ramen I love Taiwanese ramen noodles.
To begin with this recipe, we must prepare a few ingredients. You can cook a nagoya speciality misen-style taiwanese ramen using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make A Nagoya Speciality Misen-Style Taiwanese Ramen:
- Make ready 100 grams Ground pork
- Take 2 clove Garlice (homemade pickled garlic with soy sauce)
- Make ready 5 Red chili peppers
- Make ready 2 tsp Doubanjiang
- Get 1/2 bag Bean sprouts
- Get 1/2 bag Chinese chives
- Get 2 portions Store-bought soy sauce flavoured ramen 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. My husband and I used to go to Taiwanese ramen restaurants before our son was born, but it's hard to take our baby out to restaurants. Finally I tried to make my own.
Instructions to make A Nagoya Speciality Misen-Style Taiwanese Ramen:
- 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.
I've almost achieved the taste I was looking for after the second try. Back then, they were just one of local restaurants. Now they are so popular and even have a branch in Tokyo. Glad to see they have grown and became one of the signature Nagoya-meshi (speciality of Nagoya). Their Taiwan ramen is super spicy and makes you sweat.
So that’s going to wrap it up with this special food a nagoya speciality misen-style taiwanese ramen recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this site on your browser, and share it to your family, friends and colleague. Thank you for reading, I hope this site becomes “the place to be” when it comes to a nagoya speciality misen-style taiwanese ramen cooking. Go on get cooking!
