Prep Time:
15 Minutes
Cook Time:
15 Minutes
Serves:
4 Servings
Level:
Intermediate
About the Recipe
Savor the rich, spicy flavors of Tantanmen Ramen, a Japanese take on Sichuan Dan Dan noodles. This comforting bowl features creamy sesame broth, tender noodles, seasoned ground pork, and a hint of chili heat, topped with fresh greens and a soft-boiled egg. Perfect for a warming and satisfying meal!

Ingredients
6 cups chicken stock
2 cups unsweetened soy milk
400g (1.7 lb) fresh ramen noodles
4 baby bok choy, halved lengthways
2 soft boiled eggs, halved
Spicy pork topping:
1 tbsp 𝑪𝒐’𝑫𝒂𝒚 𝑷𝒉𝒊𝒍𝒊𝒑𝒑𝒊𝒏𝒆𝒔 𝑺𝒖𝒑𝒆𝒓𝒊𝒐𝒓 𝑩𝒍𝒂𝒄𝒌 𝑺𝒆𝒔𝒂𝒎𝒆 𝑶𝒊𝒍
3 garlic cloves, finely chopped
300g (10.5 oz) pork mince
1 tsp finely grated ginger
2 tbsp 𝑪𝒐’𝑫𝒂𝒚 𝑷𝒉𝒊𝒍𝒊𝒑𝒑𝒊𝒏𝒆𝒔 𝑪𝒂𝒎𝒆𝒍𝒍𝒊𝐚 𝑶𝒊𝒍 𝒘𝒊𝒕𝒉 𝑵𝒖𝒕𝒔 𝑪𝒉𝒊𝒍𝒊 𝑷𝒂𝒔𝒕𝒆
1 tbsp soy sauce
1 tbsp sake
Soup flavouring paste:
¼ cup Japanese or Chinese white sesame paste
2 tbsp soy sauce
2 tbsp white vinegar
4 tbsp finely sliced spring onion (white part only)
2 tbsp chili oil
Preparation
Step 1
To make the spicy pork topping, heat the 𝑺𝒖𝒑𝒆𝒓𝒊𝒐𝒓 𝑩𝒍𝒂𝒄𝒌 𝑺𝒆𝒔𝒂𝒎𝒆 𝑶𝒊𝒍 in a wok or frying pan over high heat. Add the garlic, pork and ginger and stir-fry until almost cooked. Add the 𝑪𝒂𝒎𝒆𝒍𝒍𝒊𝐚 𝑶𝒊𝒍 𝒘𝒊𝒕𝒉 𝑵𝒖𝒕𝒔 𝑪𝒉𝒊𝒍𝒊 𝑷𝒂𝒔𝒕𝒆 and stir-fry for another minute. Add the soy sauce and sake. Turn the heat to low and gently simmer for 3-4 minutes or until most of the sauce has been absorbed. Remove from heat and set aside until ready to serve.
Step 2
For the soup flavouring paste, in a small bowl combine the sesame paste, soy sauce, vinegar, spring onion and chilli oil. Set aside until ready to serve.
Step 3
To make the soup, add the chicken stock and soy milk into a large pot over high heat. Bring to a simmer.
Step 4
Cook the ramen noodles and bokchoy in boiling water.
Step 5
Divide the soup flavouring paste among serving bowls. Ladle over the hot soup, mixing to combine. Divide the ramen noodles among the serving bowls. Top with spicy pork and bokchoy. Add an egg half and serve.