JAPANESE TANTANMEN
Serves 3-4
Ingredients:
Ramen noodles (dry or fresh) 300g
Plain water or Chicken stock 250ml
Soy milk 250ml
Sesame oil 1 tablespoon
Garlic 2 cloves, chopped
Sansho pepper powder* 1-2 teaspoon
Soy sauce 3 teaspoon
Rice vinegar 2 teaspoon
Smooth peanut butter** 2 tablespoon
Toasted white sesame seeds For garnish
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Extra toppings and garnish (optional)
Japanese pickled ginger
Blanched spinach
Stir-fried minced porn in soybean paste
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*If unavailable, you can replace this with Shichi-mi Togarashi (Japanese 7 Spice blend). More commonly available in the Japanese section of major grocery stores, I have even seen it being sold in Daiso. The amount you use is also subjective as well. It all depends on how tolerant or addicted you are to spicy foods!
**After few tries, I prefer to use organic or natural peanut butter. This is because most of the common peanut butter brands found in stores tend to be too sweet or salty. What we want is more of the nutty flavor.
Method:
In a large pot, bring to boil enough water sufficient to cook your ramen noodles.
In a saute or frying pan, heat the sesame oil on medium heat.
Add in chopped garlic and fry until fragrant, around 2 to 3 minutes.
Reduce heat to low, and add in the pepper powder. Fry them for 1 to 2 minutes until you can lightly smell the spicy aroma.
Pour in the water or chicken stock, followed by the soy milk.
Add in the soy sauce and vinegar. Turn up the heat and bring to a boil.
Reduce the heat until the liquid is simmering.
Stir in the peanut butter into the liquid. Continue stirring until the peanut butter has mixed well with the broth. Once well combined, turn of the heat and set aside.
Cook ramen noodles according to packet instructions. Divide them into equal portions in bowls or deep plates.
Ladle the nutty broth over the noodles until just below the top of the noodles. It is supposed to be a shallow broth and not a soup.
Top with toasted sesame seeds, optional garnish or even more pepper powder!