Tantanmen Ramen

Ingredients for 4 servings:

• 4 servings of ramen noodles
• 400 g minced pork, minced beef or tofu
• 8 garlic cloves
• 20 g ginger
• 4 tbsp soy sauce
• 4 tbsp chili bean paste
• 8 tbsp sesame paste or peanut butter
• 6 tbsp soy sauce
• 4 tsp rice vinegar
• 1,000 ml soy milk (soy drink)
• 600 ml chicken broth or vegetable broth
• e.g. Pak Choi
• n. B. spring onion(s)
• n. B. egg(s)
• e.g. chili oil
• Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

In a pan with hot oil, fry the minced meat over medium heat until cooked through. Add the finely chopped ginger and garlic and fry for 1-2 minutes. Stir in the chili bean paste and soy sauce and fry until the liquid has reduced. Then set aside. For the tare, mix the soy sauce, sesame paste, rice vinegar, and a little chili oil well in a large bowl. Combine the chicken stock and soy milk in a saucepan and heat through, stirring occasionally to prevent burning. Cook the ramen noodles according to the package instructions. Blanch the bok choy for 2 minutes (you can also cook it in a noodle pot), then cool it in ice water. Add a little chicken stock and milk to the tare, mix well, and then add the rest. Add the cooked noodles to the soup and garnish with the minced meat and bok choy. Optionally, top with soft-boiled eggs and spring onions.