Saturday, January 02, 2016


serves 1

Chili Oil
1 tablespoon oil
2 cloves garlic, niced
1 tablespoon chili flakes

Soy Dressing
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon dashi granules

1 portion thick ramen noodles
3 crispy bacon
1 slow poached egg

seaweed strips
sliced green onions
toasted black sesame seeds

Heat up 1 tablespoon of oil in a small pan over medium-low heat. Add the garlic and chili flakes and cook, stirring, until the mixture heats up and sizzles, about 1-2 minutes. Do not burn – since this is a small amount, keep the heat low. You want the garlic mellow and the chili flakes to just release their spice. Remove from the pan and set aside to cool.

Mix together the soy dressing together in a small bowl. Set aside.

Cook the noodles according to the package and drain well. Toss with the soy dressing, to taste. Place the noodles in a shallow bowl and top with pork belly and a poached egg. Garnish with seaweed strips, green onions, katsuobushi, and toasted black sesame seeds. Serve with a generous amount of chili oil. Mix and enjoy!

bacon recipe source: Stephanie Le, i am a food blog (@iamafoodblog), September 6, 2015

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