Ingredients
Method
Marinate the Meat
- Put pork in a container with sriracha, soy sauce, mirin, salt, and pepper. Add half of the chives here as well. Let it marinate while you get the rest of the ramen ready.
The Noodles
- Put the baking powder on a baking sheet covered with tin foil. Bake in the oven at 250 F for one hour. This will increase the alkalinity of the baking powder. Take it out and let it cool.
- Dissolve baking powder in water. Add salt to flour, mix. Little by little, add water and mix until shaggy dough is formed. Knead into a ball, cover and let it rest on counter for 30 minutes. You can start the broth in this time.
The Broth
- Combine all ingredients except for oil in a pot and simmer on medium-low heat until ready to serve. Taste before serving and adjust if necessary (more water, more soy sauce, etc). Add sesame oil right before serving and strain solid ingredients out.
Finish the Noodles
- Sprinkle flour over a large, flat surface. Roll out the dough as thin as possible, using a rolling pin. Cut off any stray edges so that it resembles a rectangle.
- Sprinkle the top of the dough with flour. Fold the dough over itself, into 3 sections. Cut into thin strips and uncurl the noodles. Dust the noodles with flour so they don't stick. When ready to serve, boil in water for 1 to 3 minutes and strain well.
Toppings
- Add sesame oil to a skillet, heat up on medium heat. Add pork to skillet, cook until done, about 7 minutes. Remove pork from skillet. Add bok choy and cook in the left over pork fat, until it wilts. Take out and set aside.
- Add broth to bowls, add chili oil and stir. Add noodles, pork, bok choy, and chives. Add more chili oil, sriracha, or hot sauce as desired. Enjoy!