John Myers
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Ramen Noodles from Wok
The perfect ramen noodles from wok recipe with a picture and simple step-by-step instructions.
Spices / Seasoning
- 1 Boiled egg
- 3 cm Ginger
- 2 Carrots
- 3 Garlic cloves
- 1 Onion
- 2 Dried shiitake mushrooms
- 200 g Shrimp
- 1 Can Corn
- Vegetable oil
- 1 tbsp Sesame oil
- 1 tbsp Sesame black and white
- 1 tsp 5-Gewürze-Pulver
- 6 tbsp Soy sauce
- 1 tsp Fish sauce
- Sugar
- Black pepper from the mill
- 1 tsp Chili powder
- 1 tbsp Shiro miso white
- Dried coriander
- Yakisoba sauce
- Soak the shiitake in warm water half an hour before cooking – then remove the stem and dice the mushroom head.
- Pour boiling water over ramen noodles and let soak in it for 5 minutes – drain and set aside.
- Peel and finely chop onion, garlic, ginger, cut onion into rings – carrot into thin slices. Roast in hot oil in a wok together with shiitake and 5 spices.
- Add the corn and sesame seeds, roast and deglaze with soy sauce, stir in the miso paste – add the prawns and toss them through.
- Season with fish sauce, sesame oil and chili powder and fold in the ramen – reduce the heat of the wok.
- Mix everything well, season with pepper and sugar, sprinkle with coriander. Peel the boiled egg, cut it open and place it on the coriander bed – drizzle everything with yakisoba sauce.
Yakisoba sauce
- A sweet, sour, piquant sauce that goes particularly well with seafood and fried noodle dishes. Available at your trusted Asian dealer.
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