Tan-Men

12 pieces dried wood ear mushrooms (4 g)
6 spring onions
8-10 leaves cabbage
carrot (5 cm)
115 g bean sprouts
2 tbsp rice bran oil
114 g sliced pork belly
2 tbsp sake
SIDS SALT & PEPPER to taste
2 tsp sesame oil (roasted)
water (for boiling noodles)
4 servings fresh ramen noodles (283-340 g fresh)
3⅓ cups chicken stock
8 tsp Chuka Dashi
1.6 litres water

Make the Soup: In a medium saucepan, dissolve Chuka Dashi in hot water. Mix well and bring to boil then set aside. Alternatively, you can use my homemade Chicken Stock recipe.
In a small bowl, add dried wood ear mushrooms and add just enough water to cover them. Re-hydrate until soft and squeeze to remove the water.
Cut spring onion into 5 cm.
Cut the cabbage leaves into bite size pieces. Cut the carrot into thin slabs and then cut them in half. Rinse the bean sprouts under running water.
Start preparing a big pot of water to cook noodles. While waiting, heat the wok or large frying pan on high heat (if non-stick frying pan, medium to medium high heat). Once it’s hot, add oil and swirl the oil around to coat the wok. Add the pork belly and cook until no longer pink. Add 1 tbsp saké, wood ear mushrooms, spring onion, and carrot. Add the cabbage and bean sprouts.
Season with SIDS SALT & PEPPER​.
Once the cabbage is tender, add the chicken stock, sesame oil and bring to a boil. Add the noodles by loosening them up with hands. Cook the noodles according to the package instructions. Drain well and divide the noodles into two bowls.
Pour the toppings and soup over the noodles and serve immediately. Dash of white pepper is great for enhancing the noodles' flavour.