Spicy Meat Stew Noodle
January 3rd, 2006 :: noodleson
Ingredients:
- Package of Nong Shim Shin Ramen
- Left-over meat stock from soup
- Scallion (spring onion)
Nong Shim’s firery hot Shin Ramen is just perfect for using larger pieces of cooked meat stock that otherwise would not have much taste on its own.
I used pork chop meat left-over from making a simple lightly seasoned clear broth with squash, chicken stock & meat. The thick slices of boiled meat normally would not have much flavor by itself. Used here, the spicy broth imparted a rich flavor. Adding simple scallion slices enhances the flavor of meaty dish.
- Boil 2 cups of water.
- Add ramen, cooked meat and packets’ seasoning and cook for 5 minutes.
- Add chopped scallion just before serving.
Ingredients:
- Package of Nong Shim Shin Ramen
- Left-over meat stock from soup
- Scallion (spring onion)
Nong Shim’s firery hot Shin Ramen is just perfect for using larger pieces of cooked meat stock that otherwise would not have much taste on its own.
I used pork chop meat left-over from making a simple lightly seasoned clear broth with squash, chicken stock & meat. The thick slices of boiled meat normally would not have much flavor by itself. Used here, the spicy broth imparted a rich flavor. Adding simple scallion slices enhances the flavor of meaty dish.
- Boil 2 cups of water.
- Add ramen, cooked meat and packets’ seasoning and cook for 5 minutes.
- Add chopped scallion just before serving.
