Quick and Flavorful Tantanmen Ramen

Name: Tantanmen
Cuisine: Japanese
Ingredients: 100 g pork mince; 1/2 tbsp hoisin sauce; 1/2 tbsp oyster sauce; 1/2 tbsp light soy sauce; 1-2 tbsp vegetable oil; 1 tbsp shichimi Japanese mixed chilli powder; 1 tbsp toasted sesame seeds; 1 tbsp light soy sauce; 1 1/2 tbsp sesame paste/ tahini; 1 teaspoon pure sesame oil; 2 spring onions; 1/2 thumb sized piece ginger; 2 cloves garlic; 1/2 tsp sichuan peppercorns; 1 tbsp soy sauce; 1 tbsp chilli bean sauce; 2 L chicken stock; 130 g fresh ramen noodles; spinach (or mustard greens)

Japanese · Organized from the video by School of Wok

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Ingredients

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Steps

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1
In a pot, combine the spring onions, ginger, garlic, and Sichuan peppercorns. Sear the aromatics over medium heat until the ginger begins to crisp and brown slightly.
🔥 sear → medium heat
2
Add the soy sauce and chilli bean sauce to the aromatics, stirring to caramelize the sauces slightly. Pour in the chicken stock and simmer for 20-30 minutes.
🔥 simmer⏱ 20-30 minutes
3
In a small pan, heat the vegetable oil until smoking hot. Pour the hot oil over the shichimi powder and toasted sesame seeds to infuse. Stir in the light soy sauce and sesame paste (or tahini) until smooth. If too thick, add a splash of the hot chicken stock. Finish with pure sesame oil.
4
In a separate pan, combine the pork mince, hoisin sauce, oyster sauce, and light soy sauce. Sear over medium-to-high heat, breaking up the meat, for about 4-5 minutes until cooked through and slightly browned.
🔥 sear → high heat⏱ 4-5 minutes
5
Strain the stock to remove the aromatics, leaving a clear, flavorful liquid.
6
Boil the fresh ramen noodles in a separate pot of water. Once they float to the top, remove them from the water to prevent excess starch from entering the soup.
🔥 boil
7
Blanch the spinach in the hot noodle water until wilted.
8
To serve, place the tare in the bottom of a bowl. Combine the strained stock with the tare. Add the noodles, spinach, and the cooked pork topping to the bowl.

Tips

The aromatics are meant to be chunky to extract flavor, but they should be strained out to keep the soup smooth.
Boiling noodles separately prevents excess starch from thickening the soup too much.
If the sesame paste is too thick, use a little chicken stock to thin it out.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: School of Wok on YouTube

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