Spicy Tantanmen with Minced Pork, Pak Choi and Egg

Tantanmen is a creamy, spicy noodle soup from Japan with roots in Sichuan. Sesame paste, miso and chili oil make a rich broth, served with minced pork, pak choi and a soft-boiled egg.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 200 g Wheat noodles (ramen-style)
• 150 g Ground pork
• 2 tbsp Sesame paste (tahini)
• 1 tbsp Light miso paste
• 2 tbsp Soy sauce
• 2 tbsp Chili oil
• 1 tbsp Rice vinegar
• 1 tsp Sugar
• 0.5 tsp Sichuan pepper, ground
• 2 pc Garlic cloves
• 1 pc Ginger
• 2 pc Spring onions
• 150 g Pak choi
• 2 pc Eggs
• 800 ml Water
• 1 tbsp Cooking oil
• 1 tsp Sesame seeds
• 20 g Peanuts, chopped

Method

1. Cook the eggs in boiling water for 6 minutes, cool them in cold water, peel and halve them.
2. Finely chop the garlic and ginger, cut the spring onions into thin rings, keeping the white and green parts separate.
3. Heat the cooking oil in a pan and fry the garlic, ginger and white parts of the spring onions for 1 minute.
4. Add the ground pork and fry until crumbly and cooked through, then season with soy sauce, sugar and Sichuan pepper and set aside.
5. In a bowl, mix the sesame paste, miso, rice vinegar and 2 tbsp chili oil with 2 tbsp hot water until smooth.
6. Bring the water to a boil in a pot and season with a little salt. Blanch the pak choi in it for 2 minutes and remove.
7. Cook the noodles in the same water according to the package instructions, drain and divide between two bowls.
8. Put the sesame paste mixture into the bowls and pour over the hot broth, stirring well.
9. Arrange the pak choi, minced pork and halved eggs on the noodles, sprinkle with the green spring onions, sesame and peanuts, and serve immediately.