Tantan-Men (Pork Ramen)

Ingredients

2 tbsp chili crisp

1½ lbs ground pork

2 tbsp canola oil

4 cloves garlic, chopped

1 tbsp ginger, grated

½ lb assorted mushrooms, sliced or torn into bite-size pieces

1 tbsp Shaoxing wine 

4 cups vegetable broth

1 tbsp soy sauce

2 green onions, sliced

Ground black pepper to taste

2 packs of ramen noodles (or 2 blocks of instant ramen noodles, flavor packets discarded)

Directions

1. Heat chili crisp in a shallow pan and add ground pork. Cook pork through and remove from the skillet. Keep warm until serving. 

2. In a medium-sized Dutch oven or pot, heat the oil over medium-high heat until hot. Add the mushrooms. Stir a few times to coat with oil, then cook without stirring for 2 minutes or so, until the bottom turns golden brown. Flip to brown the other side, another 1 to 2 minutes.

3. Add the garlic and ginger. Stir and cook for 30 seconds to release fragrance.

4. Pour in the Shaoxing wine. Use your spatula to scrape off any browned bits stuck to the bottom of the pot.

5. Add the mushroom broth, soy sauce, green onion, and black pepper. Bring to a boil and let the broth simmer for 5 minutes.

6. Option 1 – If using ramen noodles, bring a medium pot of water to a boil. Cook the noodles according to package directions. Once done, drain the noodles and transfer to individual serving bowls.

   Option 2 – If using instant noodles, add the noodles to the pot of broth and cook until just turning tender, 2 to 3 minutes.

7. Transfer the cooked broth to each serving bowl with the noodles. Top with the pork and any additional ramen toppings you prefer.