Tantanmen Ramen 

Tantanmen is a noodle dish that originated in the Sichuan province in 1841. Its name translates to “noodles being carried”. That’s because tantanmen was originally carried and sold by a shouldering pole. Another fun fact: while it originated in China’s Sichuan province, tantanmen ramen has become a popular Japanese dish. This ramen broth is super easy to prepare.

Serves 4 

For Tare (Seasoning Sauce)

¼ cup Japanese or Chinese white sesame paste (Tahini or Peanut butter)
2 tbsp soy sauce
2 tbsp white vinegar
4 tbsp finely sliced spring onion (white part only)
2 tbsp chilli oil

For Meat

300gm ground beef or chicken
2 tbsp chilli oil or regular cooking oil (adjust to your liking)

3 cloves garlic, chopped (approximately 1 tbsp)

1 oz ginger, chopped (approximately 1 tsp)

1 tbsp oyster sauce

2 tbsp rice wine vinegar

2 tbsp doubanjiang chilli bean paste*

1 tbsp soy sauce

For Soup

6 cups chicken stock

2 cups unsweetened soy milk

2 tsp mushroom seasoning (optional) –recipe

400g (1.7 lb) fresh ramen noodles

4 baby bok choy, halved lengthways

handful of bean sprouts

2 soft-boiled eggs, halved

1. To make the spicy meat topping, heat the oil in a wok or frying pan over high heat. Add the garlic, meat and ginger and stir-fry until almost cooked. Add the doubanjiang paste and stir-fry for another minute. Add the soy sauce, vinegar and oyster sauce. Turn the heat to low and gently simmer for 3-4 minutes or until most of the sauce has been absorbed and the meat is cooked. Remove from heat and set aside until ready to serve.
2. For the tare, combine the sesame paste, soy sauce, vinegar, spring onion and chilli oil in a small bowl. Set aside until ready to serve.
3. For the soup, add the chicken stock, mushroom seasoning and soy milk into a large pot over high heat. Bring to a simmer. You can do this in the instant pot, first in saute mode let it boil and then set to keep warm until ready to use.
4. For the noodles, take a medium-sized saucepan and add boiling water from a kettle. Blanch the bok choy for a minute or two. Remove and set aside. Add the bean sprouts and blanch, and set aside. Finally, Cook the ramen noodles until tender.
5. 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 meat and bok choy. Add an egg half and serve.
   Additional toppings can be sesame seeds, chilli oil, and spring onions. 

– 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 (a different flavour but still great!).