Easy 'Tantanmen' Ramen

Yield: 4

20 min

A creamy sesame ramen with spicy pork mince topping, soft-boiled eggs, and bok choy in a chicken-soy milk broth.

prepSoft boil 2 eggs, halve them
1 tbsp vegetable oil	Stir-fry pork, garlic & ginger until almost cooked	Stir in doubanjiang, cook 1 min	Add soy sauce & sake, simmer low 3–4 min until sauce absorbed	Divide paste among bowls, ladle soup, mix, add noodles, pork, bok choy & egg
3 garlic cloves, finely chopped
300 g pork mince
1 tsp finely grated ginger
2 tbsp doubanjiang chilli bean paste
1 tbsp soy sauce
1 tbsp sake
60 ml Japanese or Chinese white sesame paste	Whisk sesame paste, soy sauce, vinegar, spring onion & chilli oil
2 tbsp soy sauce
2 tbsp white vinegar
4 tbsp finely sliced spring onion (white part only)
2 tbsp chilli oil
1.4 L chicken stock	Bring chicken stock & soy milk to simmer
480 ml unsweetened soy milk
400 g fresh ramen noodles	Cook ramen noodles & bok choy in boiling water
4 baby bok choy, halved lengthways
2 soft boiled eggs, halved

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