Quick, easy, super-tasty dinner. Spicy, silky, savoury, sesame-rich noodles. All the s-words.
- 300 g minced pork
- 1 tbsp soy sauce
- 1½ tbsp mirin
- ½ tsp ground Sichuan pepper
- 2 tbsp vegetable oil
- 3 spring onions, finely chopped
- 1″ ginger, minced
- 3 cloves garlic, minced
- 2 tbsp doubanjiang/chilli garlic sauce
- 6 leaves chinese cabbage, chopped
- Ramen noodles
Tantanmen Sauce
- 2 tbsp sesame paste/tahini
- 2 tbsp soy sauce
- 1½ tbsp maple syrup
- 1 tbsp rayu
- 1 tbsp sesame oil
- 100 ml water
- Marinate the pork with soy sauce, mirin and sichuan pepper. Set to one side
- To make the sauce, mix the sesame paste, soy sauce, maple syrup, rayu and sesame oil. Whisk until smooth then mix in the water. Set to one side
- Bring a large pot of water to a boil for the ramen noodles
- Make the pork topping for the tantanmen by heating veg oil over medium-low heat and add the spring onions (saving some of the green bits for a garnish)
- Sauté until starting to colour. Add the ginger and garlic and fry until golden
- Add the doubanjiang and stir into the oil until it’s all vibrant orange and fragrant (about 20 secs)
- Add the marinated pork and any marinade to the pan and break the meat up
- Turn the heat up and cook until the pork is cooked through and crumbly
- Add the chinese cabbage and cook for another minute until wilted
- When the noodles are cooked, drain and transfer into a bowl. Stir in the tantanmen sauce, tossing the noodles to coat
- Divide the noodles between 2 bowls then top with the minced pork. Garnish with the reserved spring onion greens, plus some toasted sesame seeds, pickled mustard greens and half a jammy egg if you fancy it
