Chili Crunch Tantanmen
Rich, savory broth, springy Momofuku Soy & Scallion Noodles, and spicy Chili Crunch come together in this comforting tantanmen, topped with seasoned pork, bok choy, and a jammy egg.
Serves 2.
what you'll need
INGREDIENTS
- 1 tbsp sesame paste (or tahini)
- 1 tbsp miso paste
- 1-2 tbsp Momofuku Chili Crunch
- 1 pack Momofuku Soy and Scallion Noodles
- 1/3 lb ground pork
- 1 tbsp grated ginger
- 2 tsp dark soy sauce
- 1 clove grated garlic
- 1 tbsp neutral oil
- 2 cups hot chicken stock
- Egg, bok choy, sesame seeds for garnish
Directions
Combine the sesame paste, miso, and Chili Crunch. Add the soy sauce and sesame oil and mix to form your sauce base.
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Heat the neutral oil in a pan and sauté the ground pork with the grated ginger and minced garlic until browned and cooked through. Add a splash of dark soy sauce for color.
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Add half of the cooked pork to your sauce base bowl. Reserve the other half.
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Pour the hot chicken stock into the bowl with the sauce and pork mixture, stirring to combine into a broth.
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Add your boiled noodles to the bowl, and top with the soft-boiled egg, blanched bok choy, and the reserved pork.
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Garnish with extra Chili Crunch, sesame seeds, and scallions. Enjoy!
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what you need from momofuku
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