Tantanmen

0 0
Tantanmen

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
240 g Ramen
2 stalk Spring Onion; chopped
2 tbsp Chili Oil
Meat Topping
150 g Minced Pork
2 cloves Garlic; minced
1 tsp Ginger; minced
2 tsp Chili Bean Sauce (Dou Ban Jiang)
2 tsp Soy Sauce
1 tsp Sake
Broth
2 tbsp Kewpie Sesame Dressing
1 tbsp Peanut Butter
1 1/2 tbsp Soy Sauce
1 tsp Vinegar
300 ml Water
1 1/2 tsp Chicken stock powder
200 ml Soy Milk
Cuisine:

    Ingredients

    • Meat Topping

    • Broth

    Directions

    Share

    Recipe adapted from Cooking with Dog.

    Steps

    1
    Done

    Meat Topping

    In a frying pan, heat up 2 tbsp oil over medium heat. Add minced pork. While meat cooking, breakup pork with spatula so they are in smaller pieces. When pork cooked through and juices evaporates, add minced garlic and ginger. Stir fry for about one minute or till fragrant.

    Add chili bean sauce and soy sauce. Stir to coat all pork with sauce. Add sake. Fry another 2 minutes. Dish up and set aside.

    2
    Done

    Broth

    In a small pot, add water, chicken stock powder and soy milk. Heat up over low heat. When soup is hot, turn off stove.

    While heating up, make broth seasoning. In a bowl, add sesame paste, peanut butter, soy sauce and vinegar. Mix well. Divide seasoning into 2 noodle bowls.

    3
    Done

    Make noodles

    Bring a pot of water to a boil. About 2.5 litre. When water is boiling, put in ramen noodles. Cook till al-dente (or according to package instructions). Drain noodles.

    Heat up soup base over medium heat. When it is hot, pour into noodle bowls with prepared seasoning. Arrange noodles into the soup bowls. Top noodles with minced meat, chopped spring onion, chili oil.

    Enjoy!

    mini

    previous
    Oven-Baked Chicken Satay
    next
    Dry Bak Kut Teh 干肉骨茶
    previous
    Oven-Baked Chicken Satay
    next
    Dry Bak Kut Teh 干肉骨茶

    Add Your Comment