Veggies:

Bok Choy

1. Wash bok choy thoroughly.
2. Fill half of a pot with water and boil on high.
3. Once water is boiling, add 2-3 bok choy stalks into the pot and blanch the stocks for 2-3 minutes
4. “Shock” them in ice water for a moment with a strainer.
5. Season with a pinch of salt.

Carrots

1. Slice one carrot into strips.
2. Boil for 2 minutes and “shock” them by briefly dipping in ice water with a strainer

Pork Belly:

Stir Fried Pork Belly

1. Cut pork belly strip into bit sized strips
2. Add ½ tbsp sesame oil to the pan as it heats on med-high.
3. Add pork belly and add 1 tbsp of soy sauce on top.
4. Stir fry on med-high until cooked through and golden brown.
5. Drain oil and set aside.

Egg:

Soft Boiled Egg

1. Bring pot of water to a boil over medium heat, and boil 2 eggs for 6 minutes.
2. Use a slotted spoon to move the eggs into ice water.
3. Allow to cool for 2 minutes.
4. Peel and set aside.

Sapporo Ichiban Ramen:

Shoyu

1. Bring 2 cups of water to a boil. Add noodles and cook for 3 minutes while stirring occasionally.
2. Remove from heat and stir in the seasoning packet..
3. Pour ramen and noodles into a bowl.

Add Toppings:

1. Add your pork belly, veggies, and eggs into the bowl on top of the ramen.
2. Add Crunchy Garlic Chili Sauce to taste.
3. Enjoy!