Ramen is a clean canvas for taste, in response to Hans Lienesch, aka The Ramen Rater. « You have completely different qualities of canvas-that’s your noodle-and then you’ve received the paint for it, which is whatever flavor. » Lienesch is a real prompt noodle connoisseur: 太子 ラーメン Over the course of nearly 20 years, he has written greater than 4,000 critiques in the hunt for the very best ramen noodles.
Heat 1 tbsp vegetable oil in a large frying pan over a medium-excessive heat. Add the drained kernels from a 360g tin sweetcorn to the pan and fry for 8-10 minutes until calmly charred (watch out as they might spit). Switch to a serving bowl and stir in 4 finely sliced spring onions (or chill, covered, and reheat to serve).
Chop onions and other vegetables and fry in oil, over pretty low heat, until onions are glassy. Put in chopped garlic, pepper, cumin, and a little extra fat, and stir. Keep heat low. Cook one other 2 or 3 minutes, then add beans (don’t drain the beans), and stir. Throw within the bouillon cube(s), cover, and cook on lowish heat for at the very least 10 minutes extra. Stir vigilantly to keep away from sticking.
