Saika Ramen (A Knock-off Version of a Famous Restaurant's Ramen)

• 1/4 Chinese cabbage
• 1/2 bunch Chinese garlic chives
• 100 grams Thinly sliced pork( I recommend pork belly)
• 800 ml Water
• 3 tbsp Chinese Chicken stock powder
• 5 tbsp Sake
• 5 tbsp Soy sauce
• 8 clove Garlic
• 1 tsp Doubanjiang
• 1/2 tsp Miso
• 1 packages Maruchan pot ramen

1. Cut the Chinese cabbage into about 1.5 cm pieces, cut the Chinese chives into about 4~5 cm pieces, and cut the pork into easy-to-eat pieces.
2. Finely chop half of the garlic, and grate the other half.
3. Heat up sesame oil in a frying pan (or pot), and saute the pork and Chinese cabbage.
4. Add in the Chinese chives after it has cooked through and quickly saute, and then take it out on a plate.
5. Add to the same frying pan (or pot), bring to a boil, and add in Step 3.
6. (The soup is done).
7. I recommend using Maruchan pot noodles!
8. The real Saika ramen uses extremely thin noodles, and this is the closest I can find!
9. Add the boiled noodles to the soup, and it is done.
10. I add in an egg just like the restaurant does.

chinese cabbage, chinese garlic, pork, water, sake, soy sauce, garlic, doubanjiang, ramen

Taken from cookpad.com/us/recipes/168622-saika-ramen-a-knock-off-version-of-a-famous-restaurants-ramen (may not work)