Good for 1 pax
1 Portion Of Ramen (Can be Fresh or Instant Ramen)
1 Hard Boil / Onsen Egg
1 Cup Soy Milk (Unsweetened)
½ Cup Chicken Stock
3 Stalk Baby Bak Choy
1 Cup Bean Sprouts
1 Stalk Spring Onion, Chopped
Sauce for Minced Pork
100g Minced Pork
1 Clove Minced Garlic
1 Sliced Minced Ginger
¼ Tsp Sugar
½ Tbsp Chilli Bean Paste
½ Tbsp Oyster Sauce
½ Tbsp Cooking Sake / Mirin
1 Tbsp Chilli Oil / Cooking Oil
Sauce for Soup
½ Tbsp Peanut Butter
½ Tbsp Chilli Oil
1 Tbsp Light Soya Sauce
½ Tbsp Mirin
1 Tsp Vinegar
Pinch of Peppercorn powder / oil (Optional)
- Prepare sauce for pork in a bowl. Mix sugar, chilli bean paste, oyster sauce, cooking sake, chilli oil in a bowl. Set aside.
- Prepare sauce for soup by mixing all ingredients in a bowl. Mix well and set aside.
- Heat frying pan with oil. Brown ginger and garlic.
- Add in the minced pork and break up the meat. Fry for about 2mins. Add in the sauce for the minced pork and mix well. Continue cooking until meat is cook and sauce is all well absorb into the meat. Set aside.
- Boil a pot of hot water with some salt and oil, blanched the bak choy, followed by bean sprout and instant ramen. Removing each of the ingredient after its cooked.
- In a serving bowl, mix the sauce(for soup which you prepare earlier) into the broth. Assemble the ramen, vegetables, spring onions, minced pork, hard boil egg on the bowl. Serve hot with some chilli oil if you can take the heat.
- This recipe will yield a lighter broth as compared to the traditional tan tan ramen which has a stronger peanut butter taste. If you prefer a stronger peanut taste, you can add additional ½ tbsp of peanut butter.
- Replace Chicken Stock with Water and ½ Tbsp Chicken Powder if chicken stock is unavailable.