Tan Tan Ramen with Ground Pork Bok Choy & Homemade Chili Oil

Uploaded By: agsheeran

Tags: marley, asian, pork, chicken, dinner

Tantanmen, a Japanese take on Chinese Dan Dan noodles, features a spicy, creamy, nutty broth that you'll find irresistible after the first slurp. We're topping this ramen bowl with ground pork glazed in hoisin sauce, quick-cooking bok choy, and a deeply flavorful homemade chili oil.

Serves: 2

Cook Time: 25 minutes

Ingredients:

2 scallions
garlic
¼ oz of gochugaru flakes
½ baby bok choy
10 oz of ground pork (or chicken)
2 oz of hoisin sauce
10.1499999761581421 oz of peanut butter
½ oz of tamari soy sauce
½ oz of toasted sesame oil
1½ oz of pork ramen base (or chicken ramen base)
3 oz of ramen noodles
neutral oil
balsamic vinegar (or red wine vinegar)
sugar

Instructions:

Cut a 1-inch piece off the bottom of 1 scallion. Crush 1 garlic clove. Place gochugaru in a small heatproof bowl. In a medium nonstick skillet, combine scallion piece, garlic clove, and ¼ cup oil. Cook over medium-high heat until deeply browned, flipping occasionally, 3–5 minutes. Discard scallion and garlic; pour hot oil over gochugaru. Set aside; reserve skillet for step 4.
Trim remaining scallions and thinly slice, keeping dark greens separate. Finely chop 1 teaspoon garlic. Trim ends from bok choy; separate into individual leaves. Rinse well under cold water to remove any grit.
Arrange bok choy in a single layer on a paper towel-lined plate; cover with damp paper towels. Microwave until bright green and crisp-tender, 2–3 minutes (check every minute as microwaves vary). Season to taste with salt and pepper.
In reserved skillet, heat 2 teaspoons oil over high. Add pork; cook, breaking up large pieces, until browned and crisp, 3–4 minutes. Add scallion whites and light greens and chopped garlic; cook until aromatic, about 1 minute. Add 2 tablespoons hoisin. Cook, stirring frequently, until meat is glazed and shiny, 1–2 minutes. Off heat, season to taste with salt and pepper.
In a small bowl, stir together peanut butter, tamari, sesame oil, 2 tablespoons of the chili oil, and 1 teaspoon each of vinegar and sugar. In a medium saucepan, bring pork ramen base and 3 cups water to a boil over medium-high heat. Add noodles; cook, stirring occasionally, until tender, about 2 minutes. Off heat, stir in peanut butter mixture.
Divide noodles and broth between bowls. Top with bok choy, pork, and scallion dark greens. Drizzle with more chili oil, if desired. Enjoy!

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