Xinjiang Lamian

Ingredients:

• 2 serving of wet/dry Chinese Ramen (boiled and strained)
• 200 g of lean pork (sliced thinly) - original recipe is using lamb
• ¼ cut of red bell-pepper (sliced)
• ¼ cut of green bell-pepper (sliced)
• 1 fresh tomato (coarsely chopped)
• 2 red onions (finely chopped)
• 2 garlic cloves (finely chopped)
• a thumb of ginger (finely chopped)
• 1 stalk of spring onion (chopped into 1-inch length)
• 1 tsp of salt
• 1 tsp of chicken stock powder
• ¼ tsp of cumin
• 2 tbsp of tomato ketchup
• 100 ml of water
• 3 tbsp of cooking oil

How to:

• heat your oil in a non-stick pan for 1 minute. Add in onion, garlic, and ginger. Sauté till fragrant (~10 seconds)
• add in pork slices, salt, and cumin. Sauté till the meat changes color
• add in red/green bell-pepper and tomato. Sauté for about 10 seconds
• add in tomato ketchup, chicken stock and water. Let it simmer for 1-2 minutes with lid on while we prepare the Ramen
• add in the Ramen and spring onion. Stir well and serve for 2