Oden
105 min · 179 kcal · Japanese
Tanmen
A Tokyo noodle-shop classic: springy ramen noodles in a clear, salty chicken broth, crowned with a wok-fried tangle of cabbage, bean sprouts and pork. Fast, clean-tasting and full of vegetables.
Instructions
- Cut 80 g of cabbage into 2 cm squares, 20 g of carrot into thin matchsticks and 30 g of onion into 5 mm slices. Rinse 60 g of bean sprouts and drain well. Slice 50 g of pork belly into bite-sized strips. Finely mince 1 garlic clove and 3 g of ginger, and slice 1 spring onion thinly for the finish.
- Put a large pot of unsalted water on to boil for the noodles and warm a deep noodle bowl with hot water from the tap; tanmen goes cold fast, so both must be ready before you fry.
- Heat 2 tsp of vegetable oil in a wok or deep frying pan over high heat until it shimmers. Add the pork with the garlic and ginger and stir-fry 1-2 minutes, until the pork has lost its pinkness and the fat is beginning to render.
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1069kcal
36gprotein
129gcarbs
45gfat
12gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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