Tan Tan Ramen
30 min2
A creamy Sichuan-style ramen with spicy sesame broth, ground pork, and fresh noodles.
| prepBring a large pot of water to a boil for blanching greens and cooking noodles | |||
| 225 g ground pork | Marinate pork 15 min | Divide noodles, top with pork, greens & scallions | |
| 1 tablespoon mirin | |||
| 1 tablespoon minced ginger | |||
| 2 tablespoons soy sauce | Whisk tare until smooth | Divide tare, add broth & stir | |
| 2 tablespoons sesame paste (or peanut butter) | |||
| 1 teaspoon rice vinegar | |||
| 1/2 teaspoon sugar | |||
| 1 tablespoon chili oil | |||
| 480 ml chicken stock | Simmer broth, keep warm | ||
| 480 ml unsweetened oat milk or soy milk | |||
| 2 handfuls leafy greens (spinach, baby bok choy, or yu choy), trimmed and washed | Blanch greens 30 sec–1 min, drain | Cook noodles per package, drain | |
| 10-12 oz / 280-340 g fresh ramen noodles | |||
| 1 tablespoon vegetable oil (or any other neutral oil) | Heat wok, brown pork until crispy | Add bean sauce & garlic, cook 1 min | |
| 1 tablespoon spicy bean sauce (Sichuan doubanjiang) | |||
| 2 cloves garlic, minced | |||
| 2 scallions, chopped | |||
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