RECIPE

SPICY RAMEN (TANTANMEN)

With thick noodles in a rich, sesame-infused broth, this easy spicy Tantanmen is ramen shop worthy, and it comes together in under 30 minutes.

INGREDIENTS

1 teaspoon vegetable oil 50 grams ground pork 2 teaspoons Tianmian sauce 1 teaspoon soy sauce 1 tablespoon toasted sesame seeds  1 1/2 tablespoons tahini 1 teaspoon rayu (or other chili oil) 1 teaspoon toasted sesame oil 1 tablespoon vegetable oil 25 grams ground pork 20 grams scallion stems 5 grams ginger (grated) 5 grams garlic (grated) 1/4 teaspoon ground Sichuan pepper (optional) 1 tablespoon soy sauce 2 teaspoons doubanjiang 1 1/2 cups chicken stock 130 grams fresh ramen noodles Boiled spinach or mustard greens

1

Add the ground sesame seeds, tahini, rayu, and toasted sesame oil to a serving bowl.

MAKE TARÉ

2

Marinate the larger portion of ground pork with the Tianmian Sauce and soy sauce.

MARINATE

3

Stir-fry the marinated pork while crumbling it with a spatula. When the pork is cooked transfer it to a small bowl.

STIR-FRY PORK

4

Stir-fry the scallion stems, garlic, ginger and pork, breaking up the meat with a spatula until it is cooked through. 

STIR-FRY SOUP BASE

5

Add the Sichuan pepper, soy sauce, and doubanjiang and stir-fry until all of the liquid has evaporated and the mixture starts to caramelize.

SEASON SOUP BASE

6

Add the chicken stock to the spicy ramen base and bring the mixture to a boil.

MAKE SOUP

7

Add the noodles to a pot of boiling water and cook according to the package directions.

BOIL NOODLES

8

Whisk the soup into the bowl with the sesame taré to make the spicy ramen broth.

EMULSIFY SOUP

9

Add the boiled and drained ramen noodles to the spicy broth.

ASSEMBLE TANTANMEN

10

Garnish with boiled greens, stir-fried pork, and chopped scallions.

GARNISH