10 May Tan Tan Ramen
Tan Tan Ramen
Tan Tan Ramen is a Japanese ramen dish, based on a Chinese recipe, that is packed full of flavour. It’s spicy, rich and creamy.
Created by @vinniecooks
SERVING
Serves 2
PREP TIME
30 minutes
COOK TIME
15 minutes
SERVING
Serves 2
PREP TIME
30 minutes
COOK TIME
15 minutes
Ingredients
PORK & MARINADE:
- 8oz ground pork
- 1tbsp soy sauce
- 1tbsp mirin
- 1tbsp ginger, minced
- 1tbsp vegetable oil
- 2x garlic cloves, minced
SOUP BASE:
- 2tbsp soy sauce
- 2tbsp peanut butter
- 1tbsp rice vinegar
- ½ tsp sugar
- 1tbsp onion crunch
- 2x cups chicken stock
- 2x cups unsweetened oat milk
NOODLES & TOPPINGS:
- Pak choi, two leaves
- 10-12oz ramen noodles
- 1x boiled egg
- Spring onions, chopped
- PEPPADEW® Spicy Onion Crunch
This playful fusion of Japanese tradition and Chinese flair delivers spicy, creamy bliss in every bite. With golden ground pork marinated in a broth of soy sauce, mirin, ginger, and garlic – and topped off with blanched pak choi, noodles, and a soft-boiled egg – it’s a delightful mix of textures and tastes for a memorable summer experience.
Method
- Add oil to a pan and brown the ground pork with soy sauce, mirin, ginger, garlic and sugar. Fry until the pork is cooked and crispy. Set aside.
- Add the chicken stock and oat milk to a pot, and bring to a simmer. Cover to keep warm (do not let it reach boiling point).
- To a large pot of boiling water, add the pak choi and blanch for between 30 seconds to 1 minute. Remove from the water, drain, and set aside. Bring the water to a boil again, add the noodles and cook them as per the package directions.
- In the small pot of boiling water, boil the egg for 6 minutes, then add to an ice bath to achieve a jammy egg.
- Add peanut butter to each bowl, along with soy sauce, rice vinegar and Spicy Onion Crunch, and mix to make your soup base. Pour in the milk mixture and stir.
- Add in the noodles, followed by the pork and toppings
