RECIPE
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.
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.
2
Marinate the larger portion of ground pork with the Tianmian Sauce and soy sauce.
3
Stir-fry the marinated pork while crumbling it with a spatula. When the pork is cooked transfer it to a small bowl.
4
Stir-fry the scallion stems, garlic, ginger and pork, breaking up the meat with a spatula until it is cooked through.
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.
6
Add the chicken stock to the spicy ramen base and bring the mixture to a boil.
7
Add the noodles to a pot of boiling water and cook according to the package directions.
8
Whisk the soup into the bowl with the sesame taré to make the spicy ramen broth.