Nagoya-Style Super-Spicy Taiwan Ramen

• 2 bunches Uncooked ramen (ramen with soup packets)
• 100 grams Ground pork
• 1/2 bunch Chinese garlic chives
• 1/2 tsp Grated garlic
• 5 cm Japanese leek
• 2 tsp Doubanjiang
• 2 tsp Tianmianjiang - Chinese sweet bean sauce
• 1 dash Chinese soup stock or umami seasoning

1. Heat sesame oil in a frying pan and add grated garlic and minced leek.
2. Once fragrant, add 100g of the minced pork and cook.
3. Once the meat has cooked, add 2 teaspoons of doubanjiang and tianmianjiang and continue cooking (adjust the amount of doubanjiang to your liking.)
4. Cut the chives into 3cm pieces and add together with a little of the Chinese soup stock powder (or other seasoning), cook, then turn off the heat.
5. Boil the noodles.
6. Add the soup packet and measured boiled water to large soup bowls.
7. Time it so that it's ready when the noodles are done.
8. Once the noodles have boiled, drain completely, then add to the soup.
9. After these preparations are finished, add the stock from Step 3 and it's complete.
10. If you like it spicy, add ra-yu or ichimi spice.
11. Variation: In Step 2, add bean sprouts together with the chives for a delicious touch.

ramen, ground pork, chinese garlic, garlic, doubanjiang, tianmianjiang chinese sweet bean sauce, chinese soup stock

Taken from cookpad.com/us/recipes/167642-nagoya-style-super-spicy-taiwan-ramen (may not work)