Tan Tan Ramen

Ingredients

• 300 g Ground Chicken
• 1 tsp Ginger (grated)
• 2 clove Garlic (minced)
• 1 tbsp Spicy Bean Paste
• 1 tbsp Vegetable Oil
• 2 tbsp Japanese Soy Sauce
• 2 tbsp Sesame Paste
• 1 tsp Rice Vinegar
• 1 tbsp Chilli Oil
• 1 tsp Sugar
• 2 tsp Chicken Stock Powder
• 2 cup Unsweetened Soy Milk
• 2 cup Water
• 2 portion Fresh Ramen Noodles
• 100 g Bok Coy
• 50 g Corn Kernels
• 2 Scallions
• Dried Seaweed

Instructions

1. 1

   In a small mixing bowl, combine japanese soy sauce, sesame paste, rice vinegar, chilli oil, and sugar, mix well and set aside.

2. 2

   Heat oil in a pan over medium-high heat. Brown ground chicken with ginger and garlic. Add spicy bean paste and cook again for another minute, remove from the heat and set aside.

3. 3

   In a saucepan, simmer soy milk with water and chicken stock powder until bubbling on the sides of the saucepan, don’t let it boil. Turn off the heat and cover the saucepan.

4. 4

   Boil water in a pot and blanch the bok coy and corn for a minute then drain and set aside. In the same pot, cook ramen noodles according to the packet.

5. 5

   Add half of the paste mixture to the bowl then pour half of the soup and stir until well combined.

6. 6

   Add ramen noodles, bok coy and corn then garnish with chopped scallions and seaweed, add more chilli oil if you want it more spicy. Enjoy!