How to make it
Add Lee Kum Kee Japanese Style Pork Bone Soup Base, Soy Sauce for Sushi & Sashimi, Sesame Sauce, Chili Bean Sauce (Toban Djan) and Peppercorn Chili Oil and water into a pot and cook until boiling.
In another pot of water, bring to a boil and add ramen. Once cooked, drain the water and put the noodles into a bowl.
Blanch the baby bok choy and drain the water.
Stir-fry pork in a large skillet, and add the chopped scallion stalk. Add white sugar and 1 tsp. of Lee Kum Kee Soy Sauce for Sushi & Sashimi to the meat mixture and stir-fry until cooked.
Pour the soup into the noodles.
Add baby bok choy and meat mixture on top of noodles. Ready to serve.