Tan tan noodles

COZY IN A BOWL

Serving size 2

INGREDIENTS

• 2 servings frozen udon noodles

• 8 oz ground pork

• 2 cloves garlic, minced

• 1 tsp grated ginger

• 2 green onions, sliced

• 2 tsp doubanjiang (spicy bean paste)

• 1 tbsp sesame oil

Broth

• 2 cups chicken stock

• 1 cup unsweetened soy milk

• 1 tbsp soy sauce

• 4 tbsp toasted sesame seeds grounded

Toppings

• 2 baby bok choy, blanched (optional)

• Chili oil, to taste

• Toasted sesame seeds

• Sliced green onions

• Soft-boiled egg (optional)

METHOD

In a saucepan, combine the chicken broth and soy milk and bring to a gentle simmer. Stir in the soy sauce and half of the ground toasted sesame seeds, then reduce to low and keep warm.

Meanwhile, heat the sesame oil in a skillet over medium heat. Sauté the garlic, ginger, doubanjiang, and the white parts of the green onions until fragrant. Add the ground pork and cook until browned, then stir in most of the green onions, reserving some for garnish.

Blanch the bok choy in boiling water for 1½–2 minutes, then transfer to cold water and drain well. In the same pot, cook the frozen udon noodles according to the package directions.

Divide the noodles between two bowls. Pour the hot broth over the noodles, top with the pork mixture and bok choy, then garnish with the remaining toasted sesame seeds, sliced green onions, and chili oil if desired. Serve immediately.

RECIPE VIA: https://www.justonecookbook.com/tan-tan-udon/
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