Japanese Tantanmen
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
How to make it
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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.
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In another pot of water, bring to a boil and add ramen. Once cooked, drain the water and put the noodles into a bowl.
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Blanch the baby bok choy and drain the water.
-
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.
-
Pour the soup into the noodles.
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Add baby bok choy and meat mixture on top of noodles. Ready to serve.
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