This spicy beef chashu ramen noodles recipe is alternative for people who eat halal or kosher food but want to enjoy delicious ramen. No pork, no lard and no alcohol.
Place chili flakes in a small bowl.
In a saucepan heat cooking oil on high heat. Turn off the heat after the oil smoke.
Add the oil into the chili flakes. Set aside.
In a pressure cooker sear the beef shank with cooking oil until golden brown on all sides.
Add 6 cups water, soy sauce, ginger, garlic, shallot, chili pepper, green onion, beef stock powder, blackpepper, and sugar. Bring to boil. Cover and cook with pressure cooker for 45-60 minutes according to the meat thickness.
After the beef is tender, slice thinly on a wooden board. Set aside.
In a pot, bring boil enough water to cook noodles.
Boil enoki mushroom for 1 minute. Set aside.
Boil ramen noodles according to direction. If you use fresh ramen, boil for 2 minutes.
Bring to boil the broth from pressure cooker. Add salt and sugar if needed.
Turn off the heat. Place the broth 1.5 cup to the bowl for every portion.
Add ramen noodles, enoki mushroom, beef chashu, green onion, and red chili pepper. Add hot oil to your taste.