TAN TAN NOODLE RECIPES

Steps:

• In a medium saucepan, with heavy bottom, heat the oil over moderate heat. Add the ginger and garlic and cook for about 3 minutes, or until they begin to turn golden brown. Watch carefully so they don't overcook. Add sesame oil, chili oil and the black beans. Cook 1 minute, stirring constantly. Add the green onions and cook 2 minutes. Stir in the chili paste, tamari and stir to create a smooth sauce. Add the peanut butter and tahini, again stirring to create smoth paste. Cook 1 minute, stirring constantly. If you want a really thick sauce, add an additional TBSP of peanut butter and tahini.
• Add the broth slowly and reduce the heat to low. Let the sauce simmer for a min of 15 minutes, as the flavors need to blend, and the broth thicken. Taste for spiciness - add more chili paste and chili oil if you want more heat. Saute ground beef, and when it is cooked through, spoon in some of the tan tan sauce and heat until liquid has been absorbed.
• The sauce can be made 24 hours ahead of time; cover and refridgerate. Just before serving, bring back to temperature, but don't boil.
• To serve: Place cooked noodles into individual serving bowls, top with beef, green onions, cilantro and peanuts. Ladle sauce over top.

Steps:

• To make the spicy pork topping, heat the oil in a wok or frying pan over high heat. Add the garlic, pork and ginger and stir-fry until almost cooked. Add the doubanjiang 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. 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. To make the soup, add the chicken stock and soy milk into a large pot over high heat. Bring to a simmer. Cook the ramen noodles and bok choy in boiling water. 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 bok choy. Add an egg half and serve. *NOTES: Doubanjiang chilli bean paste is a salty fermented paste often used in Chinese recipes from Sichuan province. Order it online or find it at a Chinese supermarket. You could also use Korean gochujang paste here (different flavour but still great!). Japanese or Chinese white sesame paste is made from roasted sesame seeds. It’s available online or from Asian supermarkets. Substitute peanut butter if you can’t find the sesame paste.