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Heat a large pot or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it is browned and crisped up, about 8-10 minutes.

Using a slotted spoon, remove the crisped pork from the pot and set aside, leaving any rendered fat or oil in the pot.

To the same pot with the rendered fat, add 1/4 cup of the chopped green onions, minced garlic, and minced ginger. Sauté for 1-2 minutes until fragrant.

Stir in the tahini, brown sugar, chili oil, soy sauce, and chicken stock. Bring the mixture to a simmer, stirring to combine all the sauce ingredients.

Add the instant ramen noodle blocks to the simmering broth. Cook for 3-4 minutes, or according to package directions, until the noodles are tender and the sauce has slightly reduced.

Add the quartered bok choy to the pot. Cook for 2-3 minutes, stirring occasionally, until the bok choy has wilted slightly but still retains some crispness.

Divide the ramen into four serving bowls. Top each bowl with the reserved crisped pork.

Garnish each serving with a halved hard-boiled egg, a drizzle of additional chili oil, and the remaining 1/4 cup of chopped green onions.


Heat a large pot or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it is browned and crisped up, about 8-10 minutes.

Using a slotted spoon, remove the crisped pork from the pot and set aside, leaving any rendered fat or oil in the pot.

To the same pot with the rendered fat, add 1/4 cup of the chopped green onions, minced garlic, and minced ginger. Sauté for 1-2 minutes until fragrant.

Stir in the tahini, brown sugar, chili oil, soy sauce, and chicken stock. Bring the mixture to a simmer, stirring to combine all the sauce ingredients.

Add the instant ramen noodle blocks to the simmering broth. Cook for 3-4 minutes, or according to package directions, until the noodles are tender and the sauce has slightly reduced.

Add the quartered bok choy to the pot. Cook for 2-3 minutes, stirring occasionally, until the bok choy has wilted slightly but still retains some crispness.

Divide the ramen into four serving bowls. Top each bowl with the reserved crisped pork.

Garnish each serving with a halved hard-boiled egg, a drizzle of additional chili oil, and the remaining 1/4 cup of chopped green onions.
