SPICY TANTANMEN
[serves 1]
Nikumiso Topping
1 teaspoon vegetable oil
50 g ground pork
2 teaspoons Tianmian sauce [or Hoisin sauce]
1 teaspoon soy sauce
Sesame Taré
1 tablespoon sesame seeds
1 ½ tablespoons tahini
1 teaspoon chili oil
1 teaspoon toasted sesame oil
Broth
1 tablespoon vegetable oil
25 g group pork
2 scallions
5 g ginger
5 g garlic
¼ teaspoon ground Sichuan pepper
1 tablespoon soy sauce
2 teaspoons doubanjiang [fermented chili bean paste]
1 ½ cups chicken stock
130 g fresh ramen noodles
spinach, mustard greens or bok choy
_ start with the toping by mixing the Tianmian and soy sauce into the ground pork to marinate
_ toast sesame seeds lightly in a pan without oil [until fragrant] and grind in a mortar
_ prepare a deep serving bowl by adding the ground sesame seeds, thaini, chili oil and sesame oil
_ bring a teaspoon oil to medium heat and fry the marinated ground pork [use a spatula to break up the pork into small crumbs - fry until rather dry]
_ separate green and white parts of scallions
_ mince white parts and finely slice green parts [keep separate]
_ grate ginger and garlic
_ start the broth by heating a tablespoon of oil and frying the remaining 25 g ground pork, minced white parts of the scallions, ginger and garlic
_ stir-fry until meat is cooked [break up lumps]
_ add Sichuan pepper, soy sauce and doubanjiang
_ keep frying until liquid has evaporated and mixture starts to brown
_ add chicken stock and bring to a boil
_ reduce heat and softly simmer until ready to serve
_ bring a pot of water to a boil and quickly blanch the chosen greens [spinach, mustard greens or bok choy]
[they should still have a good crunch and not be too soft]
_ boil ramen noddles according to package instructions
_ whisk hot broth into the sesame sauce in your serving bowl
_ drain ramen noodles and add to the soup
_ top with the fried ground pork, the blanched greens and the green parts of the scallions
WÜRZIGER SESAM RAMEN
[für 1 Portion]
Nikumiso-Topping
1 Teelöffel Pflanzenöl
50 g Schweinehackfleisch
2 Teelöffel Tianmian-Sauce [oder Hoisin-Sauce]
1 Teelöffel Sojasauce
Sesam-Taré
1 Esslöffel Sesamsamen
1 ½ Esslöffel Tahini
1 Teelöffel Chiliöl
1 Teelöffel geröstetes Sesamöl
Brühe
1 Esslöffel Pflanzenöl
25 g Schweinehackfleisch
2 Frühlingszwiebeln
5 g Ingwer
5 g Knoblauch
¼ Teelöffel gemahlener Sichuanpfeffer
1 Esslöffel Sojasauce
2 Teelöffel Doubanjiang [fermentierte Chili-Bohnenpaste]
375 ml Hühnerbrühe
130 g frische Ramen-Nudeln
Spinat, Senfgras oder Pak Choi
