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
Add the ground sesame seeds, tahini, rayu, and toasted sesame oil to a serving bowl.
Marinate the larger portion of ground pork with the Tianmian Sauce and soy sauce.
Stir-fry the marinated pork while crumbling it with a spatula. When the pork is cooked transfer it to a small bowl.
Stir-fry the scallion stems, garlic, ginger and pork, breaking up the meat with a spatula until it is cooked through.
Add the Sichuan pepper, soy sauce, and doubanjiang and stir-fry until all of the liquid has evaporated and the mixture starts to caramelize.
Add the chicken stock to the spicy ramen base and bring the mixture to a boil.
Add the noodles to a pot of boiling water and cook according to the package directions.
Whisk the soup into the bowl with the sesame taré to make the spicy ramen broth.
Add the boiled and drained ramen noodles to the spicy broth.
Garnish with boiled greens, stir-fried pork, and chopped scallions.