Tan Tan Noodles
By: Erin Lynch, Platings and Pairings
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
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 |
| Trans Fats | 0 g |
| Cholesterol | 265 mg |
| Carbohydrate | 104 g |
| Protein | 62 g |
| Sodium | 3400 mg |
