Dive into a bowl of Tantanmen Ramen, a Japanese favourite that's ready in under an hour! This dish features a rich, creamy broth, savoury minced pork, and a perfect spicy kick. The ginger and garlic in this recipe are not just for flavour; they're packed with antioxidants and anti-inflammatory benefits, making this a truly wholesome and irresistible meal.
minced
fresh, grated
optional
or peanut butter
or white vinegar
generous pinch
or more, to taste
or soy milk
or choy sum, bok choy
sliced, for garnish
Brown chicken carcasses in a pan. Add spring onion and sliced ginger. Cover with water and boil for 30 minutes over high heat to create a rich umami stock. Strain the stock and set aside.
In a bowl, combine the Chinese sesame paste (or peanut butter), soy sauce, rice vinegar, a generous pinch of sugar, and chilli oil. Whisk until smooth and well combined.
In a pan, brown the minced pork until golden. Mince the garlic cloves and grate the fresh ginger. Add the minced garlic and grated ginger to the pork and cook for a few minutes until fragrant. Stir in the soy sauce and doubanjiang (if using) and cook until the sauce thickens and coats the pork. Set aside.
Bring a pot of water to a boil. Blanch the green leafy vegetables (such as spinach) for 15 seconds, then immediately transfer them to cold water to stop the cooking process. In the same boiling water, cook the ramen noodles according to package instructions until al dente.
In a large bowl, dissolve 2 tablespoons of the flavour paste into 500ml of the prepared chicken stock. Stir in the oat milk until the broth is creamy and well combined.
Add the cooked noodles to the broth. Top with the minced pork, blanched green vegetables, and sliced spring onion. Drizzle with extra chilli oil if desired. Serve immediately.
For an extra layer of flavour, toast the sesame paste lightly in a dry pan before mixing it into the sauce.
If you don't have chicken carcasses, you can use store-bought chicken stock or vegetable stock for a quicker broth.
Adjust the amount of chilli oil and doubanjiang to your preferred spice level. You can also add a pinch of Sichuan peppercorns for a numbing, spicy kick.