Ramen from leftover roast veal neck

Instructions

1. Put water on to boil in a saucepan.
2. Into a small white (compote) bowl put:
   • roast veal neck (2 days old) from the fridge: cut off 3 slices and chop them
   • a cabbage leaf, cut into strips
   • 2 slices of parsley root, chopped
   • half a head of garlic, finely chopped
3. When everything is in the bowl and the water is nearly boiling, tip it into the water.
4. Add, by eye:
   • salt
   • sesame oil
   • teriyaki soy sauce
   • a teaspoon of ground paprika
   • black pepper
5. Let it cook on a timer for another 12 minutes.
6. Then don't turn it off; add the noodles and let them cook.
7. Stir occasionally; it takes about 7 minutes.
8. While waiting, prepare a bowl and a spoon.
9. To taste, a teaspoon of vinegar at the end.
10. Another 1-2 minutes and it's done.
11. After pouring it into the bowl, a pinch of chilli on top.