Warming, slurpable, adaptable: Brothy ramen noodles with spicy-mince stir-fry
This is a fascinating dish known as tantanmen throughout Japan, but its origins are in Chinese Sichuan cuisine and, specifically, dan dan mian, a noodle dish made creamy with sesame paste and, of course, chillies. The thin broth seems to thicken and fill with flavour right before your eyes. It’s warming, comforting, slurpable and highly adaptable. Better yet, it comes together in less than 30 minutes.
To make this a vegan dish, use crumbled, firm tofu instead of mince, and water or more traditional soy milk in the base.
Ingredients
2 small heads of bok choy or other similar greens, leaves washed and separated
180g dried ramen noodles (or 220g fresh, if available)
1 tbsp avocado or vegetable oil
300g pork mince
100g shiitake mushrooms, sliced
1 tbsp ginger, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 tbsp doubanjiang*
1 tbsp mirin
1 tbsp light soy sauce
1 tsp toasted sesame oil
FOR THE SOUP BASE
2 tbsp soy sauce
2 tbsp sesame paste or tahini or smooth peanut butter
1 tsp rice wine vinegar
½ tsp sugar
1 tbsp chilli crisp (I like Lao Gan Ma)
500ml boiling-hot chicken or vegetable broth, or water or soy milk
TO GARNISH
2 spring onions, thinly sliced
2 soft-boiled eggs (optional)
Method
Step 1
Bring a pot of water to the boil. Add your greens and boil for 1-2 minutes: you want them cooked but crunchy. Lift them out of the water and divide them between two large soup bowls.
Step 2
In the same pot, cook the noodles according to package instructions, then drain and rinse in cold water to stop them cooking. Divide the noodles among the bowls as well; try to keep these warm while you prepare the rest.
Step 3
Place a wok over a high flame and, when it’s hot, add the oil and the pork mince and cook it until it’s browned and almost crispy (about 5-7 minutes).
Step 4
While the pork cooks, set up a medium-sized pot on your bench and add all the soup base ingredients, except the broth (or water or soy milk). Whisk to combine the ingredients and set aside.
Step 5
Returning to your pork stir-fry, add the mushrooms, ginger and garlic and cook for another 1-2 minutes until the mushrooms begin to soften. Add the remaining ingredients of doubanjiang, mirin, light soy sauce and sesame oil, and cook for a further 1-2 minutes, allowing the liquid to reduce and coat the mince.
Step 6
While this is finishing, pour the boiling hot broth (or water or soy milk) over the soup base in the pot and whisk to combine. Place the pot over a medium-high heat and bring the whole thing to a boil.
Step 7
When it’s boiling, pour the hot broth over the noodles and greens in each bowl. Spoon half the pork stir-fry into each bowl, garnish with spring onion and a halved egg (if you’re including) and serve.
*Doubanjiang is a Chinese fermented chilli and bean paste that can be found in most major supermarkets or your local Asian grocer. If you can’t find it, use gochujang or, for a milder flavour, miso paste.
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Danielle Alvarez is a chef, recipe writer and host of Good Food Kitchen.
