Chiyan-Pon-Men

Name: Chiyan-Pon-Men
Yield: serves 4
Ingredients: 1/4 cup dried wood ear mushrooms; 1 cup hot water; 1/4 cup sesame oil; 8 shrimp, peeled and deveined, with tails on; 4 pieces squid, cleaned and cut into 1/4-inch-thick rings; 20 bay scallops (about 4 ounces); 16 pea pods, stemmed; 4 cups chopped napa cabbage; 1 cup stemmed enoki mushrooms; 1/2 cup sliced canned water chestnuts; 1/2 cup peeled and thinly sliced carrots; 1 cup chopped baby bok choy; 1/4 cup Shio Base (page 11); 2 cups Ramen Chicken Stock (page 10); 2 tablespoons rice vinegar; 1/4 cup Japanese soy sauce; 4 teaspoons sugar; 2 tablespoons cornstarch; 2 tablespoons cold water; Dash of hot chili oil; Pinch of ground pepper; 6 ounces age-men (ready-made fried ramen noodles, available in Asian food stores); 4 teaspoons hot mustard

December 9, 2011

I still remember the first time I tasted these crispy, Chinese-style noodles, on a high school trip to the southern Japanese port city of Nagasaki. This ramen dish is a hallmark of that part of the country, especially when combined with seafood—the seafood in Nagasaki is unbelievably good. This area is also geographically close to China and Korea, and is influenced by their cultures. Nagasaki, in fact, has the oldest Chinatown in Japan, established in the 1600s. You can try other seafood combinations in this recipe, too. Fish also works great with fried ramen noodles.

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