Egg Noodles With Pork Chop Recipe

This dish is inspired from my first visit to Japan in 1986. I was walking along the streets near my hotel and found a tiny eatery serving ramen. Being new to Japanese cuisine then, I ordered what looked familiar to me, Pork Chop Ramen! I later suspect if that was authentic Japanese food as the owner was Taiwanese and thus that ramen dish might have had some Taiwanese influence. Anyway, I had some egg noodles and pork chops on hand so I decided to re-create the taste experienced 31 years ago…

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I have substituted Japanese ramen with Chinese egg noodle (wanton mee) in this dish and have also added hard-boiled egg. The pork chop ramen I had in Tokyo had no egg.

Pork Chops (1 per person).
Egg Noodle (1 bundle per person).

Pork Chop Seasoning:
Salt & Pepper, to taste.
A splash of Hua Tiao Chiew or Japanese Sake, optional.
A few drops of Sesame Oil, to lightly coat for sheen and nutty taste.

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Mis en place for Egg Noodles with Pork Chop.
Pork Chops, Chicken Eggs, Spring Onions and Dried Egg Noodles.

Garnishing & Condiments (all optional and to taste):
Hard-boiled Egg, cut into halves.
Spring Onions, chopped.
A handful of Beansprouts, blanched briefly.
Shichimi Togarashi (Red Pepper Mix).
Japanese Chilli Oil.
Seaweed & Sesame Seeds.

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Seaweed Strips & Sesame Seeds.
Japanese Chilli Oil (S&B La-yu).
Shichimi Togarashi (Red Pepper Mix).

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But I have served it as a one-bowl meal.

Stock Ingredients: (good for 3-5 bowls) OR you can use packaged Clear Chicken Broth (i.e. Swanson’s) easily available in supermarkets.
1 kg Pork Bones (best use leg bones or kah tang kut in Hokkien or any soup bones will do) or Chicken Carcass.
1 big Onion, peeled and cut into quarters.
3 slices Ginger, skinned and sliced thinly.
3 cloves Garlic, peeled and crushed lightly.
3 stalks Leeks, cut into two across its length.
4 litres Water.

Stock Seasoning:
Soy Sauce, Japanese Sake (rice wine), Salt and Sesame Oil.

1. Bring plenty of water to a boil. Add the pork/chicken bones and bring back to a boil on high heat for 3-5 minutes.

2. Drain the bones into a colander and rinse them well under the tap, making sure no bloody bits remain or the stock broth will be cloudy when cooking.

3. In a clean pot, put in all the stock ingredients and set to medium heat on stove.

4. Just before the water comes to a boil, turn the heat down to low and simmer slowly. Be careful not to let the soup come to a furious boil. Keep skimming off the fats and scum when necessary to ensure clean, clear stock.

5. Simmer for 2 hours (up to 4 hours if you have time) until the stock has reduced to half. Season with soy sauce, sake, salt and sesame oil to taste. The stock is now ready for use.

Frying Chops:
Heat pan with a little vegetable oil and pan-fry the pork chops till fully cooked and golden brown on all sides.

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You may opt to serve the pork chops and noodles separately.

Boil noodles accordingly to manufacturer’s instructions. Drain in colander and divide noodles into individual bowls. Ladle hot stock over noodles. Place a piece of the pan-fried pork chop and serve immediately. Let the diners garnish with condiments according to their taste.

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Let the diners garnish with condiments according to their taste.

If you are not up for the above tedious preparation, you can still easily get an alternative taste using packaged instant ramen instead (see Cooking with Dog video below):

You can make the stock in advance. Re-heat gently and season to taste on day you are using.
Play around with different noodles and soup base (try miso, shoyu or shio, etc…).

Happy cooking, eating and bonding! 🙂

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