Steps to Prepare Perfect A Nagoya Speciality Misen-Style Taiwanese Ramen

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, a nagoya speciality misen-style taiwanese ramen. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

A Nagoya Speciality Misen-Style Taiwanese Ramen I love Taiwanese ramen noodles. 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. I've almost achieved the taste I was looking for after the second try.

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

To begin 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 cook it.

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

1. Prepare 100 grams Ground pork
2. Prepare 2 clove Garlice (homemade pickled garlic with soy sauce)
3. Take 5 Red chili peppers
4. Take 2 tsp Doubanjiang
5. Prepare 1/2 bag Bean sprouts
6. Take 1/2 bag Chinese chives
7. Prepare 2 portions Store-bought soy sauce flavoured ramen noodles

The dish was apparently invented at this place. Try this specialty from Nagoya now at home! These ramen are inspired by Taiwanese food, the ramen base is made of soy sauce and includes stir-fried pork, minced pork, leek, bean sprouts and chili pepper! ＜Today's Menu／今日の献立＞ ・Taiwan Ramen MISEN style (Very hot ramen with seasoned meat and too much garlic) ・Sauteed green leafy vegetables with garlic ・Hot Chick. We want all buyers to understand there is possibility that Originally from Nagoya, they brought their specialty Taiwan Ramen with them.

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.

These ramen are inspired by Taiwanese food, the ramen base is made of soy sauce and includes stir-fried pork, minced pork, leek, bean sprouts and chili pepper! ＜Today's Menu／今日の献立＞ ・Taiwan Ramen MISEN style (Very hot ramen with seasoned meat and too much garlic) ・Sauteed green leafy vegetables with garlic ・Hot Chick. We want all buyers to understand there is possibility that Originally from Nagoya, they brought their specialty Taiwan Ramen with them. Originally created by a Chinese chef for his staff, it quickly became popular and even a Nagoya staple. 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. The dish quickly spread to other restaurants, and is now extremely popular.

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