Japanese Chāmen (Stir Fried Noodles with a Very Thick Sauce) Recipe | olivemagazine

Name: Japanese Chāmen (Stir Fried Noodles with a Very Thick Sauce) Recipe | olivemagazine
Ingredients: 3 tbsp vegetable oil; 80g pork very thinly sliced (optional); ½ green pepper cut into large chunks; ½ chinese leaf roughly chopped; ½ carrot peeled and cut into thin planks; few pieces of kikurage rehydrated, cut into large chunks; 100g bean sprouts; 150g shellfish (such as prawns, scallops or squid); 400ml light broth or water; 2 tbsp shōyu or soy sauce; 2 tbsp sake; 1 tbsp caster sugar; 1 tbsp oyster sauce; 1 tbsp chicken powder; 4 tbsp cornflour or potato starch mixed with 6 tbsp of cold water; white pepper to taste; 2 portions of ramen noodles cooked and drained; chilli oil, beni shōga (red, julienned pickled ginger) and/ or vinegar to garnish

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Chāmen is a Wakkanai speciality. The incredibly thick sauce (ankake) insulates the veg, noodles and shellfish beneath, like a heavy duvet

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Ingredients

3 tbsp vegetable oil
80g pork very thinly sliced (optional)
½ green pepper cut into large chunks
½ chinese leaf roughly chopped
½ carrot peeled and cut into thin planks
few pieces of kikurage rehydrated, cut into large chunks
100g bean sprouts
150g shellfish (such as prawns, scallops or squid)
400ml light broth or water
2 tbsp shōyu or soy sauce
2 tbsp sake
1 tbsp caster sugar
1 tbsp oyster sauce
1 tbsp chicken powder
4 tbsp cornflour or potato starch mixed with 6 tbsp of cold water
white pepper to taste
2 portions of ramen noodles cooked and drained
chilli oil, beni shōga (red, julienned pickled ginger) and/ or vinegar to garnish