Dry Shin Ramen with Indo-Chinese Pork Loin Manchurian

Flavor Notes Using Shin seasoning in the sauce gives it that Korean spicy kick. Because the noodles are wheat-based, they behave like chow mein and absorb the glossy gravy well. Keep it saucy but not soupy — it should cling to the noodles.

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Step 1

Marinate pork with soy, ginger-garlic paste, cornflour, flour, and pepper.

Step 2

Shallow fry until golden and cooked through. Set aside.

Step 3

Boil Shin noodles for 2 minutes only (slightly undercooked).

Step 4

Drain immediately, toss with 1 tsp oil so they don’t stick. Set aside.

Step 5

Heat 2 tbsp oil in a wok. Add garlic, ginger, onion, chilies, and bell pepper. Stir-fry 2 minutes.

Step 6

Add soy sauce, chili sauce, ketchup, vinegar, sugar, and ½ to 1 packet Shin seasoning.

Step 7

Pour in stock, bring to boil.

Step 8

Add slurry, stir until sauce is thick and glossy.

Step 9

Toss fried pork and drained noodles into the wok.

Step 10

Stir on high heat until noodles are coated in the glossy Manchurian sauce (no broth left).

Step 11

Garnish with spring onions.

Step 12

Serve hot like Indo-Chinese chow mein with a spicy Shin twist.