Tantanmen Ramen Noodle

For 2 Serving

Ingredients:

Ramen Noodles

Bean sprout

Baby Bak Choy

Spring onion ~ chopped

Ramen eggs ~ halves (Boiled egg ~ 6 mins)

Tare Sauce

3 tbsp Japanese Soup Base (Tsuyu)

2 tbsp sesame paste/Tahini

1 tbsp  Chili Oil

Meat

250g ground meat (beef/chicken/pork)

2 tbsp chili oil/cooking oil

3 cloves garlic ~ chopped

1 ginger ~ chopped (1 tsp)

1 tbsp Chinese Chili Bean Paste (Toban Djan)

1 tbsp oyster sauce

3 tbsp rice wine

Soup

1 cup water

2 cup soy milk (unsweetened) / cashew milk

2 tsp chicken powder/bouillon

Directions/Instructions:

1. Prepare the tare by adding all the sauce ingredients, whisk until a smooth paste, and set aside.
2. In a medium pot, combine water, soy milk, and chicken powder.  Cover and bring to a simmer.  Watch carefully not to over-boil.
3. Heat a large wok over high heat, add chili oil, garlic, and ginger.  Stir fry for 30 seconds or until smell aroma then add Chinese chili bean paste, and oyster sauce.  Stir fry for 45 seconds to 1 min.
4. Then add ground meat.  Bread down the ground meat and stir fry with sauce for about 1 min.  Splash rice wine and stir fry for 3-4 mins or until there is no moisture and ground meat is fully cooked.  Remove from heat and keep it warm.
5. In another pot, bring the water to a boil.  Add a generous amount of salt into boiling water.  Then blanch the bok choy and a handful of beansprout for 1-2 mins each.  Set aside.
6. Drop noodles into boiling water, cook by following the directions of the package.  Cook 1 portion at a time
7. While noodles are cooking, combine half of the tare sauce and half of the hot broth in a serving bowl.  Drain cooked noodles and add to the bowl.  Stir noodles to coat evenly with the broth.
8. Top ramen with blanched beansprouts, bok choy, stir-fried ground meat, extra chili oil, ramen egg, chopped green onions, and roasted sesame seeds.