PINCH OF TAN TAN RAMEN 🍜 I tried tan tan for the first time at Yoko Ono in Melbourne and I instantly felt inspired to recreate it, so here is my take 😊 Rich, nutty and spicy, this is one of the easiest most delish ramen to make (imo)🫶 It’s a Japanese take on Chinese Dan Dan Noodles – so it’s packed full of flavour and spiciness! Serves 2-3 Total: 30 mins Ingredients 📝 Spicy Pork Mince 1 tbsp veg oil 500g pork mince 2 tbsp chilli bean sauce (Toban Djan) 1 tbsp hoisin sauce 2 cloves of garlic, minced 1 tsp ginger, minced 3 tbsp soy sauce 1 tbsp mirin Nutty Soup Base 🍜 2 tbsp sesame paste or tahini 1 tbsp peanut butter 2 tbsp soy sauce 1⁄2 tbsp chilli oil 1 tbsp rice wine vinegar 4 cups chicken stock 3 cups soy milk Serve 🍜 Corn kernels, drained & rinsed Pack choy, steamed Egg, soft boiled Black fungus, rehydrated – optional available at Asian Grocer 270g ramen, cooked as per pack Sesame seeds Method 1. Start off by preparing the spicy pork. Mix spicy pork ingredients in a bowl. Heat vegetable oil in a pan over a medium-high heat. Once hot, add pork and cook until it’s changed colour, breaking into small bits with a wooden spoon or spatula. Pour over spicy sauce mix and stir until meat is evenly coated. Reduce to a simmer and continue cooking for 5-6 minutes until all the liquid has absorbed into the pork. Set aside. 2. To prep the soup base, mix sesame, peanut butter, soy, chilli oil, rice wine vinegar in a bowl until evenly combined. Set aside until ready to serve. Add chicken stock and soy milk to a large pot and bring to a simmer. Cover and set aside 3. Add ramen noodles to boiling water and cook as per packet instructions. You can also blanch the pak choy in the same water for 1 minute, remove and set aside. 4. Divide the butte paste between 3 bowls and using a ladle pour over hot stock-milk mixture. Stir until combined. Add noodles, spicy pork, corn, pak choy, egg, black fungus and garnish with sesame seeds! #tantanmenramen #ramen #ramennoodles #dinner #recipes #midweekmeals #midweekdinner #melbourne