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Tantan Ramen Noodles Recipe

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This recipe for Tantan Ramen Noodles is from The Marleau Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Soup:
500ml chicken stock
200g ramen noodles
2 tsp sesame oil
2 tsp rice vinegar
3 tbsp soy sauce
4 tbsp tahini sesame paste
2 tsp layu chilli oil
2 cloves of sliced garlic

Garnish:
400g minced pork
4 tsp cooking sake
2 tbsp soy sauce
2 tbsp tenmenjan sweet bean sauce
3 spring onions
150g spinach
Directions:
Directions:
1. Pre-heat a frying pan with a little oil. With your hands mix the pork mince together with the cooking sake, then add to the pan. Once the pork has browned, add the tenmenjan and soy sauce and cook until the meat becomes drier and crumbly. Leave the pork to one side.
2. Quickly stir fry your garlic in the pan with a little sesame oil to release the flavours. Next, in the bowls you will be using to serve your ramen, add the fried garlic, sesame oil, tahini sesame paste, rice vinegar, soy sauce, cooking sake and layu for the soup. Shred your spring onions, then put to one side.
3. Bring 500ml of water to the boil and add your chicken stock according to the instructions. Add the spinach to the stock and cook for 1 minute or until tender, then put to one side. In a separate pan, bring water to the boil, add your noodles and cook for 3-4 minutes.
4. Carefully pour your chicken stock into the ramen bowls. Drain your noodles well, then add to the bowls. Garnish with the minced pork, spinach and shredded spring onions.
Number Of Servings:
Number Of Servings:
2-3
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
- If you want to make your soup even more creamy and rich but don’t have tahini paste you can use sesame dressing in a pinch.
- If you’re counting calories you can try substituting shirataki noodles for ramen, they’ll soak up all the lovely flavours of the soup.

 

 

 

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