Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, cold ramen noodles with pork dipping sauce. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Cold Ramen Noodles with Pork Dipping Sauce is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Cold Ramen Noodles with Pork Dipping Sauce is something which I’ve loved my whole life. They are nice and they look fantastic.

Tsukemen is cold ramen noodles served with a separate bowl of flavorful broth for dipping. Enjoy with a variety of topping for the perfect summer bowl! On sweltering summer days, the staff would eat cold leftover noodles by dipping it into a hot soup flavored with soy sauce, just like zaru soba.

To get started with this particular recipe, we have to first prepare a few components. You can have cold ramen noodles with pork dipping sauce using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Cold Ramen Noodles with Pork Dipping Sauce:

1. Prepare 2 servings Chinese noodles (fresh ramen noodles)
2. Get Dipping sauce
3. Prepare 70 grams Sliced pork belly
4. Prepare 1/2 bag Bean sprouts
5. Get 1/2 bunch Chinese chives
6. Make ready 1 as much (to taste) Mixed mushrooms
7. Prepare 500 ml Water
8. Take 2 tsp Weipa
9. Take 3 tbsp Soy sauce
10. Get 1 tsp Mirin
11. Get 1 pinch Pepper
12. Take 1 as much (to taste) Green onions or scallions
13. Prepare 1 as much (to taste) Ra-yu

Twirled around chopsticks and dipped in a sauce made with soy sauce and dashi, the noddles don't require much prep, and are utterly refreshing. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Combine dashi or stock, soy sauce and mirin.

Instructions to make Cold Ramen Noodles with Pork Dipping Sauce:

1. Cut the pork, Chinese chives, mushrooms into bite-sized pieces. Remove the roots from the bean sprouts if desired.
2. In a pot, add the water and Weipa and bring to a boil. Add the pork, soy sauce, mirin, and pepper. Bring back to a boil then turn off the heat.
3. Bring a pot of water to a boil and cook the Chinese noodles until your desired doneness. Rinse with cold water to remove any lingering starchiness. Drain in a colander.
4. Warm up the dipping sauce and add the bean sprouts, Chinese chives, mixed mushrooms and bring to a simmer. Plate the noodles and serve the dipping sauce on the side.
5. Serve with the condiments such as scallions and ra-yu.

Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over). Make a quick and easy Japanese noodle dipping sauce which is great with cold soba or somen noodles. It lasts for weeks in the fridge. Soba are brown noodles, made from wheat and buckwheat and the combination of cold noodles and dipping sauce is called zaru soba.

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