Tantanmen 坦々麺

1. Prepare the Ingredients: Mince the garlic, grate the ginger, and finely slice the green onions. Wash the baby bok choy thoroughly and cut each head in half lengthwise. Keep all ingredients ready before cooking.

2. Cook the Seasoned Meat: Heat the neutral cooking oil in a skillet over medium heat. Add the ground pork or chicken and cook for 4–5 minutes, breaking it into small crumbles with a spatula. Add the minced garlic, grated ginger, soy sauce, and chili oil. Stir-fry for another 1–2 minutes until fragrant and fully cooked. Set aside.

3. Prepare the Sesame Broth Base: In a medium saucepan, combine the sesame paste, soy sauce, rice vinegar, miso paste, chili oil, sugar, and minced garlic. Whisk until a smooth, thick paste forms.

4. Add the Stock: Gradually pour the chicken stock into the sesame mixture while whisking continuously. Place the saucepan over medium heat and stir until the paste is completely dissolved and the broth is smooth.

5. Make the Broth Creamy: Reduce the heat to low and add the unsweetened soy milk. Stir gently until the broth is hot and creamy. Avoid boiling vigorously after adding the soy milk to maintain a smooth texture.

6. Cook the Bok Choy: Bring a separate pot of water to a boil. Add the halved bok choy and blanch for 1–2 minutes until tender but still bright green. Remove and set aside.

7. Cook the Ramen Noodles: Cook the ramen noodles according to the package instructions, usually 2–4 minutes for fresh noodles. Drain well and divide between two serving bowls.

8. Assemble the Ramen: Pour the hot sesame broth evenly over the noodles. Add a generous portion of seasoned ground meat to each bowl. Arrange the blanched bok choy alongside the noodles.

9. Garnish and Serve: Top with sliced green onions, toasted sesame seeds, microgreens, and an extra drizzle of chili oil if desired. Serve immediately while hot.