Tantan Ramen

Updated at: Thu, 17 Aug 2023 10:01:22 GMT

Step 1

Combine the ground pork with the mirin and minced ginger. Set aside for 15 minutes to marinate.

Step 2

Meanwhile, in a medium bowl, whisk together the soy sauce, sesame paste, rice vinegar, sugar, and chili oil until smooth. Set aside.

Step 3

Combine the chicken stock and oat milk in a pot, and bring to a low simmer. Cover to keep warm. (Do not let this mixture go above a low simmer. If it boils, the milk may split, causing it to curdle.) Bring a large pot of water to a boil for the leafy greens and the noodles.

Step 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.

Step 5

Add the spicy bean sauce and minced garlic

Step 6

Cook for another minute.

Step 7

Turn off the heat and set aside.

Step 8

To the pot of boiling water, add the green vegetables and blanch for 30 seconds to 1 minute. Remove from the water, drain, and set aside. I used spinach here, but baby bok choy is also common. You could also use choy sum/yu choy.

Step 9

Bring the water to a rolling boil again, and add the noodles.

Step 10

Cook them according to package directions until they’re just cooked through and still chewy.

Step 11

Add half of the sesame paste mixture to each bowl…

Step 12

…followed by the hot simmering stock/milk mixture. Stir to combine.

Step 13

Divide the cooked noodles between the two bowls, and top with the cooked pork, blanched veggies, and chopped scallions.

Step 14

If you like yours extra spicy, you can add a bit more chili oil on top.

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