I’d like to say that I was craving some Nui Rou Mian (which I love) and that I carefully crafted an office-ramen hack version of it, but I stumbled on this recipe by accident. It was the product of the leftovers in my fridge and some lucky seasoning.
This soup is based on Nongshim Neo Guri udon style spicy seafood ramen. It’s a mildly spicy base for many savoury noodle dishes. And, as it turns out, it’s perfect for Taiwanese Spicy Beef Noodles due both to its mild spice and thicker noodle.
This recipe is a bit more involved, but still fits within most office lunch hours.
- Make broth. Boil water and pork chop bone in a pot, adding the packaged soup base and a dash of the 5 spice powder.
- Mise en place. Slice the green onion, julienne the cabbage, and chop lime.
- Prepare noodles. Add the noodle brick to the pot once the bone is cooked (at the 10 minute mark, assuming at least 5 minutes of rolling boil). You can speed up the boiling process with an electric kettle, by starting the pot and the kettle at the same time (adding the kettle water to 2cm of water in the pot). These noodles take 3-5 minutes to soften as they’re thicker than standard instant ramen noodles.
- Pork bits. Season the pork chunks (salt, pepper, and the remaining 5 spice). While the water is coming up to a boil, fry up the pork chunks in a tablespoon of peanut oil. Don’t over cook the pork or it will become tough. It should be browned on the outside and soft to the touch (medium rare to medium).
- Add condiments. Pour the noodles and broth into a bowl. Fish out the pork bone and set aside, and add the the sliced cabbage and onion. Wait a minute and stir. Squeeze in the lime, top with Sriracha, and stir once more.
- Snack on the pork bone bits. The bits on the pork bone are tasty, and should be enjoyed before the soup.
The combination of the 5 spice and hacked pork bone broth simulates the more subtle, savoury flavour of Niu Rou Mian. And while the Taiwanese dish normally uses beef, pork seemed to result in a very similar flavour profile.