Step-by-Step Guide to Prepare Thomas Keller A Nagoya Speciality Misen-Style Taiwanese Ramen

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, a nagoya speciality misen-style taiwanese ramen. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

A Nagoya Speciality Misen-Style Taiwanese Ramen is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. A Nagoya Speciality Misen-Style Taiwanese Ramen is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have a nagoya speciality misen-style taiwanese ramen using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make A Nagoya Speciality Misen-Style Taiwanese Ramen:

1. Get Ground pork
2. Get Garlice (homemade pickled garlic with soy sauce)
3. Take Red chili peppers
4. Take Doubanjiang
5. Make ready Bean sprouts
6. Prepare Chinese chives
7. Make ready portions Store-bought soy sauce flavoured ramen noodles

Instructions to make A Nagoya Speciality Misen-Style Taiwanese Ramen:

1. 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.
2. Pour a little bit of vegetable oil in a wok, and stir-fry the garlic, half of red chili peppers, and Doubanjiang.
3. 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.
4. 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.
5. 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.)
6. 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.
7. Drain the noodles, pour the Step 6 soup over, and add the Step 3 meat on top, then done.

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