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Recipe Japanese Tantanmen

Japanese Tantanmen

  • Difficulty Level: 2
  • Serves Serves: 1
  • Preparation

    5 mins

  • Cooking

    15 mins

Asian Food Vegetable Rice or Noodle Pork Lunch Dinner Less Than 30 mins

What You Will Need

Ingredients

  • 6 oz. Japanese ramen
  • 1/2 pc. baby bok choy
  • 50 g minced pork
  • 1 Tbsp. chopped scallion stalk (white part only)

Seasoning

  • 1 Tbsp. white sugar
  • 1 tsp. Lee Kum Kee Soy Sauce for Sushi & Sashimi

Sauce Mix

  • 1 Tbsp. Lee Kum Kee Japanese Style Pork Bone Soup Base
  • 1 tsp. Lee Kum Kee Soy Sauce for Sushi & Sashimi
  • 1 Tbsp. Lee Kum Kee Sesame Sauce
  • 1 tsp. Lee Kum Kee Chili Bean Sauce (Toban Djan)
  • Lee Kum Kee Peppercorn Chili Oil, as desired
  • 1 cup water

Made with
Lee Kum Kee products

Japanese Style Pork Bone Soup Base, 7 oz. (198 g)

Soup Bases

Soup Base for Pork Bone Hot Pot
Sesame Sauce, 6.7 oz Cheer Pack

Other Specialty Sauces

Sesame Sauce
Lee Kum Kee Chili Bean Sauce bottle, a savory and spicy sauce perfect for enhancing Asian dishes

Chili Sauces, Bean Sauces

Chili Bean Sauce (Toban Djan)

Chili sauce

Chili Oils, Chili Sauces

Peppercorn Chili Oil

How to make it

  1. Add Lee Kum Kee Japanese Style Pork Bone Soup Base, Soy Sauce for Sushi & Sashimi, Sesame Sauce, Chili Bean Sauce (Toban Djan) and Peppercorn Chili Oil and water into a pot and cook until boiling. 
  2. In another pot of water, bring to a boil and add ramen. Once cooked, drain the water and put the noodles into a bowl. 
  3. Blanch the baby bok choy and drain the water. 
  4. Stir-fry pork in a large skillet, and add the chopped scallion stalk. Add white sugar and 1 tsp. of Lee Kum Kee Soy Sauce for Sushi & Sashimi to the meat mixture and stir-fry until cooked. 
  5. Pour the soup into the noodles.
  6. Add baby bok choy and meat mixture on top of noodles. Ready to serve.

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