Tan Tan Ramen

Ingredients

• 200g ground pork
• 1 tbsp mirin
• 1 tbsp minced ginger
• 1 tbsp neutral oil
• 1 tbsp spicy bean sauce (doubanjiang)
• 2 cloves minced garlic
• 2 tbsp light soy sauce
• 2 tbsp peanut butter
• 1 tsp rice wine vinegar
• 1/2 tsp sugar
• 1 tbsp chili oil
• 2 cups chicken stock
• 2 cups oat milk (unsweetened)
• 2 handfuls Asian leafy greens
• 300g ramen noodles of choice
• 2 soft boiled eggs
• 200g bamboo shoots (Valcom brand)
• 1 tbsp sesame oil (for bamboo shoots)
• 2 tbsp sugar (for bamboo shoots)
• 2 tbsp light soy sauce (for bamboo shoots)
• 1 cup chicken stock (for bamboo shoots)
• 1/2 tsp Japanese chili oil (layu) (for bamboo shoots)

Method

1. Mix the ground pork with the mirin and minced ginger. Set aside for 15 minutes to marinate.
2. Meanwhile, in a medium bowl, make the tare for the soup base. Whisk together the soy sauce, peanut butter, rice wine vinegar, sugar, and chili oil until smooth. Set aside.
3. Combine the chicken stock and oat milk in a pot, and bring to a simmer. Cover to keep warm. Also bring a pot of water to boil for the soft boiled eggs.
4. Heat a wok over medium high heat until it begins to smoke. Add 1 tablespoon of oil and the pork. Brown the pork until the bits of ground meat are crispy. Add the spicy bean sauce and minced garlic, and cook for another minute. Turn off the heat and set aside.
5. To the pot of boiling water gently lower in 2 eggs. Cook for 6 minutes then immediately immerse in ice water. Peel and set aside.
6. Heat a medium saucepan on medium for the bamboo shoots and a pot of water to boil for the greens and noodles. When the saucepan is hot, add 1 Tbsp toasted sesame oil and the bamboo shoot slabs. Sauté the bamboo shoots until well coated with the oil. Add 2 Tbsp sugar and 2 Tbsp soy sauce and mix it all together. Add the chicken stock and bring to a boil. Once boiling reduce to simmer and cook until the liquid is almost gone. Then finish with Japanese chili oil.
7. Once the pot is boiling add the green vegetables and blanch for 30 seconds to 1 minute. Remove from the water, drain, and set aside. Bring the water to a rolling boil again, and add the noodles, cooking them according to package directions
8. Add half of the sesame paste mixture to each bowl, followed by the hot simmering stock/milk mixture. Stir to combine. Divide the cooked noodles between the two bowls, and top with the cooked pork, blanched veggies, soft boiled eggs and seasoned bamboo shoots. Extra chili oil on top for extra spice.

Product used in recipe

• VALCOM - VALCOM BAMBOO SHOOT SLICES