Ramen Noodles with Ankake Thick Sauce

• 1 packet Chinese-style noodles
• 50 grams Pork (offcuts, sliced belly, etc)
• 2 leaves Chinese cabbage
• 1/5 Carrot
• 2 Shiitake mushrooms
• 1 tsp Chicken stock powder
• 1 heaping teaspoon Oyster sauce
• 1 heaping teaspoon Soy sauce
• 300 ml Water
• 1 dash Salt and pepper
• 1 tsp Sesame oil (for finishing)
• 1 for frying Oil
• 1 tbsp Katakuriko
• 1 tbsp Water

1. Chop the Chinese cabbage and carrot into bite-size pieces.
2. Remove the stems of the shiitake mushrooms, and slice thinly.
3. Heat oil in a wok, and stir-fry the pork.
4. When the colour of the pork has changed, add Step 1 ingredients, and continue stir-frying until everything is coated in oil.
5. You don't need to stir-fry well.
6. Boil the Chinese-style noodles in plenty of hot water, drain in a sieve, and transfer to a plate.
7. Add the ingredients to Step 3, and bring to a boil.
8. Simmer for about 2 minutes, and thicken with dissolved katakuriko in water.
9. Drizzle with sesame oil, and stir once.
10. Pour Step 5 ankake thick sauce on top of Step 4, and it's done.
11. I like sprinkling lots of pepper on top.

noodles, offcuts, cabbage, carrot, shiitake mushrooms, chicken, oyster sauce, soy sauce, water, salt, sesame oil, frying oil, katakuriko, water

Taken from cookpad.com/us/recipes/157092-ramen-noodles-with-ankake-thick-sauce (may not work)