Tantan Ramen (担々麵) Easy Spicy Ramen

Von No Recipes · 25 Min.

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Zubereitung

1. Mix 2 teaspoons Tianmian sauce and 1 teaspoon soy sauce into 50 grams ground pork to marinate.
2. Grind 1 tablespoon toasted sesame seeds with a mortar and pestle or spice grinder, then add them to the serving bowl with 1 1/2 tablespoons tahini, 1 teaspoon rayu and 1 teaspoon toasted sesame oil.
3. Bring a pot of water to a boil. Blanch the spinach or mustard greens, chill them in cold water and cut into bite-sized pieces. Do not drain the boiling water.
4. Heat 1 teaspoon vegetable oil in a frying pan over medium-high heat. Stir-fry the marinated pork, breaking it into small crumbs with a spatula, until cooked. Transfer to a bowl.
5. Return the pan to the heat and add 1 tablespoon vegetable oil, the remaining 25 grams ground pork, 20 grams minced scallion stems, 5 grams grated ginger and 5 grams grated garlic. Stir-fry, breaking up the pork, until cooked.
6. Add 1/4 teaspoon ground Sichuan pepper, 1 tablespoon soy sauce and 2 teaspoons doubanjiang. Keep stir-frying until all the liquid has evaporated and the mixture starts to brown.
7. Add 1 1/2 cups low sodium chicken stock and bring to a boil. Lower the heat to keep the soup warm.
8. Cook 130 grams fresh ramen noodles according to the package directions.
9. When the noodles are almost done, bring the soup back to a boil. Whisk the hot soup into the sesame sauce in the serving bowl.
10. Drain the noodles and add them to the soup.
11. Top with the Nikumiso and garnish with the greens and scallions.

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