Easy ‘Tantanmen’ Ramen

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.

– 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 (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.