How to make easy Japanese style tantanmen ramen in just 15 minutes! Delicious ramen noodles served in a spicy, nutty broth and topped with seasoned pork mince and blanched pak choi. (Serves two)
- 1 tsp sesame oil
- 150g pork mince
- 15g Welsh onion (white part)
- 1 pinch salt & pepper
- 1 pinch sugar
- 1 dash soy sauce
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp Sichuan chilli paste (doubanjian)
- 15g Welsh onion (white part)
- 4 tbsp Chinese sesame paste (or smooth peanut butter - I used Skippy Creamy)
- 2 tsp ground sesame seeds
- 2 tbsp tsuyu (or soy sauce)
- 1/2 tsp rice vinegar
- 2 tsp chili oil
- 4 tsp Chinese chicken stock powder OR 1 Knorr chicken stock cube
- 600ml water
- 220g fresh ramen noodles (or 110g dry - see note)
- 1 whole pak choi (bok choi)
- Welsh onion for garnish (green part)
- Start by taking 30g of Welsh onion (only using the white part) and cut into thin strips, then cut those strips into a fine dice. (See video for cutting instruction)
- Heat a frying pan on a medium heat and add 1 tsp sesame oil.
- Once the oil is heated, add the pork mince and add a pinch of salt and pepper.
- Fry the pork until browned.
- Next, add half of the minced spring onion with a dash of soy sauce, 1 tsp ginger paste, 1 tsp garlic paste, 1 tbsp doubanjian to the pan and stir.
- Cook until the liquid is mostly gone.
- Remove from the heat and put a lid on to keep it warm.
- Take your serving bowls and add the following to EACH bowl. 1 tbsp tsuyu (or soy sauce), 1 tsp ground sesame seeds, 1/4 tsp rice vinegar, 1 tsp chili oil, 2 tbsp sesame paste (or smooth peanut butter) and share the leftover minced Welsh onion between the two bowls. Mix well.
- Boil 600ml water for the broth.
- Pour it into a jug and mix in the chicken stock until it's dissolved.
- Pour 300ml into each bowl and mix well.
- Wash the pak choi and cut off the end piece.
- Boil your noodles for 1 minute less than the amount of time stated on the package. If you're using fresh noodles, this should only be a few minutes.
- Once the time is up, add the pak choi to the noodles and cook for the remaining 1 minute.
- After 1 minute is up, divide the noodles and ground pork between each bowl.
- Add the pak choi to the top and sprinkle with chopped Welsh onion for garnish.
Using dry noodles will increase the cooking time. If you're using dry noodles, start cooking them just as the pork has browned so that everything is ready at the same time.
If you can't find ramen noodles, try our ramen noodle hack using spaghetti!
NOTE: the nutrition facts below are based on when you drink up the whole soup (which we don't really do when it comes to ramen)
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Noodles
- Method: Boil
- Cuisine: Japanese / Chinese
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