Tan Tan Noodles
By By: Erin Lynch, Platings and Pairings
Savor the tangy flavors of tan tan noodles with a peanutty kick and all the garnish you desire.
Ingredients
- 1 tablespoon vegetable oil
- 3 tablespoons grated fresh ginger
- 1 ½ tablespoons grated fresh garlic about 8 cloves
- 6 green onions sliced
- 1/2 cup black bean sauce
- 1 tablespoon sesame oil
- 2 teaspoons hot chili oil
- ½ cup peanut butter
- 1/3 cup tamari
- 1/4 cup tahini
- 2 tablespoons chili paste
- 7 cups bone broth or chicken stock
- 1 pound ground pork
- 4 3-ounce packages ramen noodlescooked (sauce packets discarded)
- To Garnish:
- 2 cups fresh spinach
- 3 green onions sliced
- 4 soft-boiled eggs halved
- Cilantro chopped
- Daikon radish sprouts
Nutrients Per Serving
| Calories: | 1220 |
|---|---|
| Fat: | 63 g |
| Carbohydrates: | 104 g |
| Cholesterol: | 265 mg |
| Protein: | 62 g |
| Sodium: | 3400 mg |
Directions
- Heat oil in a large saucepan over medium heat. Add ginger & garlic and cook until light golden, about 3 minutes. Add green onions, black bean sauce, sesame oil and chili oil, cook for 2 minutes. Add broth, peanut butter, tamari, tahini and chili paste. Stir to combine, reduce heat to low and simmer 15 minutes. Meanwhile, in a skillet, cook the ground pork over medium-high heat until cooked through. Add ½ cup of the broth mixture to the ground pork to season. Cook the noodles according to package directions and drain. Place the noodles in a bowl and top with spinach, broth and ground pork. Garnish with green onions, eggs, cilantro and radish sprouts.
Nutrients Per Serving
| Calories: | 1220 |
|---|---|
| Fat: | 63 g |
| Carbohydrates: | 104 g |
| Cholesterol: | 265 mg |
| Protein: | 62 g |
| Sodium: | 3400 mg |
