Japanese Spicy Sesame Pork Ramen (Tan Tan Men)
Japanese Spicy Sesame Pork Ramen (Tan Tan Men)
Ingredients
For the Pork and Aromatics
- 1 pound ground pork
- 1/2 cup green onions, chopped, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For the Spicy Sesame Broth
- 1/4 cup tahini
- 1 tablespoon brown sugar, packed
- 2 tablespoons chili oil, plus more for garnish
- 1/4 cup soy sauce
- 4 cups chicken stock
For the Ramen and Garnish
- 4 blocks instant ramen noodles, flavor packets discarded
- 2 bok choy, small heads, quartered lengthwise
- 4 hard-boiled eggs, halved, for garnish
Instructions
- 1
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.
⏱️ 10 min
- 2
Using a slotted spoon, remove the crisped pork from the pot and set aside, leaving any rendered fat or oil in the pot.
⏱️ 2 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 4 min
- 6
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.
⏱️ 3 min
- 7
Divide the ramen into four serving bowls. Top each bowl with the reserved crisped pork.
⏱️ 1 min
- 8
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Spicy Sesame Pork Ramen (Tan Tan Men)
For the Pork and Aromatics
- 1 pound ground pork
- 1/2 cup green onions, chopped, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For the Spicy Sesame Broth
- 1/4 cup tahini
- 1 tablespoon brown sugar, packed
- 2 tablespoons chili oil, plus more for garnish
- 1/4 cup soy sauce
- 4 cups chicken stock
For the Ramen and Garnish
- 4 blocks instant ramen noodles, flavor packets discarded
- 2 bok choy, small heads, quartered lengthwise
- 4 hard-boiled eggs, halved, for garnish
Instructions
- 1
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.
⏱️ 10 min - 2
Using a slotted spoon, remove the crisped pork from the pot and set aside, leaving any rendered fat or oil in the pot.
⏱️ 2 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 4 min - 6
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.
⏱️ 3 min - 7
Divide the ramen into four serving bowls. Top each bowl with the reserved crisped pork.
⏱️ 1 min - 8
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.
⏱️ 1 min