Kyushu-Style Pan Fried Ramen with Lots of Vegetables

• 1 serving Straight ramen noodles
• 30 grams Pork (thinly sliced offcuts, shoulder roast, or belly)
• 2 to 3 leaves Cabbage
• 1/4 Carrot
• 1/4 Onion
• 200 to 300 ml Water
• 1 dash Soy sauce
• 1 dash Vegetable oil

1. Roughly chop up the cabbage.
2. Cut the carrot into 2 mm thick rectangular slices.
3. Slice the onion.
4. Cut the pork into bite-sized pieces.
5. Heat up a frying pan, add the oil and stir fry the onion, carrot and pork.
6. When the pork is done add the cabbage and water.
7. When the water comes to a boil, shove the vegetables to one side, and put in the ramen noodles.
8. When the liquid in the pan is almost all gone, add about 1/2 to 2/3 of pork bone (tonkotsu) soup base paste that comes with the ramen packet, and mix in.
9. When the liquid is just about gone (leaving some thick sauce) drizzle in the soy sauce, turn off the heat, transfer to a serving plate and it's done.

ramen noodles, pork, cabbage, carrot, onion, water, soy sauce, vegetable oil

Taken from cookpad.com/us/recipes/170406-kyushu-style-pan-fried-ramen-with-lots-of-vegetables (may not work)