TAN TAN MIEN RECIPES

Steps:

• Let’s make the meat mixture. Add the vegetable oil to a pan and turn on the burner. Place the ground pork into the heated pan and cook it thoroughly. Stir-fry until the pork completely turns white and the juices run clear.
• Add the chopped garlic and ginger root. Stir-fry until it starts to grow more fragrant.
• Add the tian mian jiang (sweet bean sauce) and the soy sauce. Distribute the sauce evenly and continue to stir to avoid burning.
• Add the sake. Reduce the liquid and then place the meat mixture onto a plate.
• Let’s make the soup base. In a bowl, combine the white sesame paste, soy sauce and vinegar. As shown, press the mixture with a spatula a little at a time to mix thoroughly. This will help to avoid separation.
• When the soup base is completely combined, add the chopped long green onion and the hot chili oil.
• Add the sesame oil to a pot of boiling water. Cut the bottom of the bok choy, detaching the outer leaves. Then, cut the leaves into 3 pieces.
• Place the firm stalks into the pot. Next, add the leafy part. Remove and place onto a plate.
• Combine the Chinese-style chicken stock and the soy milk in a pot. Heat the pot on the lowest possible heat and lightly stir the stock.
• Let’s make the Tantanmen. Place the fresh ramen noodles into the same pot of boiling water. Lightly loosen up the noodles with chopsticks.
• Pour the heated chicken stock into the bowl, gently combining the soup base.
• The noodles should be slightly firm so avoid overcooking. Using a mesh strainer, remove the excess water thoroughly. Then, place the noodles into the bowl.
• Place the bok choy onto the noodles. Add the meat mixture next to the vegetables. Finally, drizzle on the hot chili oil to taste.

Steps:

• Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes.
• Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes.
• Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.