You can use those inexpensive packages of ramen for this recipe! If you can’t find Chinese noodles or ramen noodles in a package by themselves at your grocery store, you can use the classic, college-staple individually packaged ramen packets. Just discard the seasoning packet! You’ll use about 3 packages for this recipe.

Use a large spoon to skim the fat off the broth and discard it. I like to do this after I’ve shredded the pork as that time gives the broth a chance to sit and allows the fat to rise to the top. Fat does equal flavor, but you don’t want too much grease in this ramen so it’s best to remove that top layer of fat.

Add cayenne pepper, red pepper flakes or sriracha if you want to add some heat to this dish. I like to serve red pepper flakes and sriracha on the side so each person can personalize the heat level to their liking but you can definitely mix it right in if you’re serving a spicy group!

Be sure to season liberally with salt. The ingredient list for this ramen is very simple. And while it does have a lot of spice, a moderate amount of salt is going to go a long way in boosting the flavors of this dish. My rule of thumb with salting is that I know I have enough when I can just barely taste the salt and the end of a bite.