Tantanmen (Peddler's Noodles) is a spicy Japanese ramen. This authentic recipe is made with free range pork mince, ramen noodles, soft-boiled eggs and the same tantanmen paste they use at your favourite Japanese noodle house.

20 Minutes. A ramen at home in just 20 minutes. 

Serves 2. 

300g free range pork mince
2 Hakubaku organic ramen noodle portions
2 tablespoons tantanmen paste
1 tablespoon konbu tsuyu sauce
2 free range eggs
2 bulbs bok choy
1 spring onion
1/2 tablespoon chilli paste

Boil eggs & Prepare veg
Soft-boil the eggs by cooking them for 7 minutes in a small pot of gently boiling water. Remove from heat and run under cold water until cooled. Gently crack and peel. Quarter each bok choy lengthways and finely slice the spring onion. 

Cook pork
Bring a fry pan to medium to high heat with a drizzle of olive oil. Add the pork mince and cook for 3 – 4 minutes to brown, breaking up lumps as it cooks. Add the chilli paste, salt and pepper and combine. Cook for a further 2 minutes. Remove from heat. 

Make broth
Bring 1 litre of water to boil. Add the tantanmen and konbu tsuyu sauce. Simmer for 4 - 5 minutes. Add bok choy, cover and remove from heat.

Cook noodles
Fill kettle with water and boil. Put noodles in a bowl and cover with water for 3 minutes (or until al dente) then drain.

To serve
Cut peeled eggs in half. Place a portion of noodles and bok choy in each bowl. Ladle over the broth. Top with pork mince, eggs and spring onion.

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October 19, 2016 by Timothy Ryder
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