Ramen tantan
|
amount |
preparation |
Soup Base |
| Oil/Chilli |
2 tablespoon |
|
| Onion/Green |
4 tablespoon |
finely slice, white only |
| Sauce/Soy |
2 tablespoon |
|
| Tahini |
1/4 cup |
|
| Vinegar/White |
2 tablespoon |
|
Soup |
| Milk/Soy/Unsweetened |
2 cups |
|
| Stock/Chicken |
6 cups |
|
Spicy Pork Topping |
| Garlic |
3 cloves |
finely chopped |
| Ginger |
1 teaspoon |
finely grated |
| Oil/Vegetable |
1 tablespoon |
|
| Pork/Mince |
300g |
|
| Sake |
1 tablespoon |
|
| Sauce/Soy |
1 tablespoon |
|
| Tobanjan |
2 tablespoon |
|
|
| Noodles/Ramen |
400g |
|
Directions
Pork
- Heat oil in wok/frying pan HIGH HEAT
- Add: Garlic, Ginger, Pork, Stiry Fry
- Once above almost cooked add doubanjiang paste
- stir-fry for another minute.
- Add the soy sauce and sake.
- Turn the heat to low and gently simmer for 3-4 minutes / until most of the sauce has been absorbed.
- Remove from heat and set aside until ready to serve.
Soup Base
- Combine: [Sesame Paste, Soy Sauce, Vinegar, Spring Onion, Chilli Oil
- Set asid until Ready
Soup
- Bring Chicken Stock & Soy Milk to boil
Noodles / Bok Choy
- Cook ramen noodles and boy choy in boiling water
Serve with
References