Tantanmen

SERVES 2

INGREDIENTS

FORTHE MEAT SAUCE

■ 1 tbsp neutral oil

■ 200g minced beef

■ 1 tsp Chinese

five spice

■ 2 tbsp Shaoxing

rice wine

■ 2 tbsp sweet bean

sauce or hoisin sauce

■ ½ tsp dark soy sauce

■ ½ tsp freshly ground

black pepper

TO SEASONTHE BOWLS ■ ¼ tsp ground Sichuan

peppercorns, sieved ■ 1 tsp toasted

sesame seeds ■ ½ tsp light

brown sugar

■ 2 tsp Chinkiang black

rice vinegar

■ 4 tsp light soy sauce

■ 2 tbsp Chinese

sesame paste

■ 2 tbsp Sichuan

chilli oil

TO SERVE

■ 2 pak choi, leaves

separated

■ 200g fresh ramen

noodles

■ 1 ramen egg

■ 600ml chicken or

vegetable broth

■ 1 spring onion,

finely sliced 1

Put a large pan of salted water on to boil. Blanch the pak choi for 30 seconds, scoop out, then set aside. Cook the noodles in the same water until al dente, according to the packet instructions.

2

Drain, and rinse in plenty of cold water to stop the noodles from sticking together. Set aside.

3

To make the meat sauce, heat the neutral oil in a wok over a high heat. Add the minced meat and let it caramelise for at least 1 minute, without stirring. Stir, then continue to cook for 5-6 minutes until browned all over.

4

Add the Chinese five spice and cook for 30 seconds. Pour in the rice wine, stir again, then add the sweet bean or hoisin sauce, dark soy sauce and black pepper. Mix well, turn down the heat and cook for another 2 minutes.

5

Add the ramen egg to a mug of boiling water to gently reheat.

Heat the chicken or vegetable broth until steaming.

6

To assemble, divide all the bowl seasonings between two serving bowls. Pour in the hot broth and mix well to combine with the seasoning.

7

At the last moment, add the noodles and top with the meat sauce, half a ramen egg each, sliced spring onion and the blanched pak choi.