Tantanmen Ramen

Japanese Ramen Chinese Style.

This is not the traditional way of Ramen noodles.  Less soupy and a good amount of kick. So many versions of the recipe can be found on the Internet. The main ingredients are the same, but you can change a lot. As always I did it my own way.

recipe for 2:
240 g sausage meat or pork mince
2 spring onions
4 cm fresh ginger
1 tbsp oil
2 pok choy
2 eggs soft boiled
600 ml chicken stock
2 servings of dried ramen noodles
2- 3 tsp Sambal olek
2 tbsp miso paste
3 tbsp Mirin
2 tbsp light soy sauce
2 tsp tahini
1 tbsp black sesame seeds
1 tbsp sesame seeds
1 tsp dark sesame oil

In a casserole heat up the oil, toss in the meat and use 4 chop sticks to make kind of a soboro (fine mince)
Add spring onion white and ginger and cook more.
Mix Mirin with Sambal and Miso and out 2/3 into the meat mix. Add half of the soy sauce. Set aside.

Boil the chicken stock and toss in the pok choys to blanch for 2 min, get them out and out in the Ramen noodles and cook them for 2-3 min.
Mix a bit of broth with the tahini and crush the sesame seeds in a pestle and mortar and add.
In the bowls split the rest of the sambal mix, add some of the tahini broth mix and get the noodles in, stir well, add some meat and stir again.
Top of with a bit of broth, but not as much as you would with ramen soup. Heap the rest of the mince and the pok choy on top and add the egg.