Braised Ramen with Pork and Zarsai

• 1 cup thinly sliced pork loin
• 1 tablespoon sake
• 1 tablespoon Japanese soy sauce
• 2 cups Ramen Chicken Stock (page 10)
• 3 fluid ounces Shoyu Base (page 10)
• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic
• 1/3 cup thinly sliced bamboo shoots
• 1/2 cup thinly sliced green bell pepper
• 1/2 cup zarsai (Chinese pickled vegetables)
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 2 (7-ounce) pieces frozen ramen noodles
• 1/2 cup thinly sliced scallions, white part only
• Hot chili oil

1. To make the pork, combine the pork, sake, and soy sauce in a bowl and mix well.
2. Cover and refrigerate for 20 minutes.
3. To make the broth, combine the chicken stock and Shoyu Base in a saucepan over light heat.
4. Bring to a boil, then reduce the heat to low and cover to keep warm.
5. To prepare the dish, place a large saute pan over high heat.
6. Add the vegetable oil and garlic.
7. Cook until the garlic is fragrant and just beginning to turn golden, about 30 seconds, then mix in the marinated pork and cook, stirring, for 1 minute.
8. Stir in the bamboo shoots, bell pepper, and zarsai and cook for 1 to 2 minutes, or until the vegetables become soft.
9. Pour the broth into the pan and bring the liquid to a boil.
10. In a small bowl, whisk together the cornstarch and water.
11. Add the mixture to the broth and decrease the heat to low.
12. Simmer the broth for 1 minute, or until it thickens slightly.
13. Turn off the heat and set aside.
14. Bring a pot of water to a boil.
15. Cook the ramen noodles for just 30 seconds, or until the noodles become loose but are not completely cooked through.
16. Drain the noodles and divide them between 2 donabe, and place the donabe on the stove top.
17. Pour half the broth into each donabe and turn the heat to medium-high.
18. Top each with half the pork and vegetables.
19. Once the liquid comes to a boil, garnish each with half the scallions and a dash of chili oil.
20. Cover the donabe and turn off the heat.
21. Carefully set them on plates and serve hot.

pork loin, sake, soy sauce, ramen chicken, shoyu, vegetable oil, garlic, bamboo shoots, green bell pepper, vegetables, cornstarch, cold water, ramen noodles, scallions, chili oil

Taken from www.epicurious.com/recipes/food/views/braised-ramen-with-pork-and-zarsai-374585 (may not work)