David Burke’s Chicken Ramen with Pork Belly and Handmade Noodles

David Burke

Before he was a superchef, and inveterate culinary tinkerer, David Burke soaked up skills working with legendary chefs in France and New York including Pierre Troisgros, George Blanc, Daniel Boulud, and Charlie Palmer. He was only 26 when the River Cafe in Brooklyn got three stars from The New York Times! Since then, he's innovated across disciplines, launching restaurants around the USA, writing books, and creating food products (cheesecake lollipops and flavored food sprays, among other things). He also appeared on Top Chef Masters, the Every Day with Rachael Ray show, NBC’s TODAY Show, and Bloomberg’s small-business television series The Mentor. 

Here’s his recipe for Chicken Ramen with Pork Belly and Handmade Noodles.


  • 2 tbsp. sesame oil
  • 2 tbsp. grated fresh ginger
  • 2 tbsp. finely chopped garlic
  • 5 scallion, finely sliced (keep the white part separate)
  • 1 cup low sodium soy sauce
  • 1 cup mirin
  • 8 cups chicken stock
  • 1 cube porcini bouillon
  • 1 lb. piece of pork belly (you could use bacon if you prefer), skin removed
  • 1 cups leftover chicken meat
  • 1 cup beech mushrooms
  • 3/4 lb. hand-pulled noodles cooked or any cooked noodle you prefer
  • 1 jalapeno cut into thin rings
  • 4 6-minute eggs (cover the eggs with water and bring to a boil, simmer for 6 minutes and place into a bowl of ice water to cool).


  • Preheat the oven to 325°F.
  • Heat a 4-quart Dutch oven and add sesame oil. Once the oil is hot, add the ginger, garlic, and the finely sliced white part of the scallion. Sauté for a couple of minutes until they start to become translucent and add the soy sauce, mirin, and chicken stock.
  • Add the porcini bouillon cube and bring back to a simmer.
  • At this point add the bacon or pork belly cover and place in the oven. Braise the pork for about 45 minutes or until tender. (Check with a toothpick it should go in with no resistance).
  • Remove the pork and allow to rest. Place the pot back on the stove and check for seasoning.
  • At this point, you can add salt, pepper, or more soy if you like.
  • To the pot add the pulled chicken meat, mushrooms, and noodles, and warm through.
  • To serve the ramen cut the pork into 4 portions and crisp in a non-stick skillet. Place the pork in the center of each of 4 bowls and divide the soup amongst the four.
  • Garnish each with an egg that has been cut in half. The green scallion and some jalapeno slice
    Serves 4 people

Hand Pulled Noodles

  • 14 ounces all-purpose flour
  • 1/2 tsp. salt
  • 9 1/2 ounces water


  • Place all ingredients in the bowl of a stand mixer and knead on low with the hook for approximately 6 minutes.
  • Place in a bowl dusted with flour and wrap in plastic wrap. Let the dough stand 2 hours to rest.
  • After 2 hours place the dough on your work surface that has been lightly dusted with flour.
  • Divide the dough into 4 pieces. Place a towel over the pieces you are not yet working on. Roll out each disc to about ¼ inch thick.
  • Cover with a towel and allow to rest an additional 30 minute
  • Cut into strips ¾ of an inch wide.
  • One strip at a time pulls the pasta as thin as you can and drop into boiling water.
  • Cook about 2 minutes and then set aside while you continue cooking the rest of the dough in batches.

David Burke Profile

Recipe demonstrated at De Gustibus Cooking School on March 2nd, 2016. Complete menu below.

Chef David Burke’s Menu

Maple Pepper Bacon  
Moroccan Style Pancakes
Ash Crusted Salt Brick Tuna Crudo  
Curry Oil Tapioca, Aji Amarillo
Poached and Roasted Chicken
Farotto, Roasted Carrots, and Brussel Sprouts
Chicken Ramen 
Pork Belly & Handmade Noodles
Orange & Strawberry Tart 
Candied Bell Pepper Caramel with Vanilla Ice Cream