Tantan-Men (Pork Ramen)

Ingredients

2 tbsp chili crisp

1½ lbs ground pork

2 tbsp canola oil

4 cloves garlic, chopped

1 tbsp fresh 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 servings fresh or dried ramen noodles (or 2 blocks instant ramen, flavor packets discarded)

Preparation

1. Heat the chili crisp in a skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes. Season with salt and pepper. Remove from the pan and keep warm.

2. In a large Dutch oven or pot, heat the oil over medium-high heat. Add the mushrooms in a single layer and toss once to coat with oil. Cook without stirring for 2 minutes, until the undersides are deeply golden. Flip and cook for 1–2 minutes more.

3. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.

4. Pour in the Shaoxing wine and scrape up any browned bits from the bottom of the pot.

5. Add the vegetable broth, soy sauce, green onion, and black pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.

6. If using fresh or dried ramen noodles, bring a medium pot of generously salted water to a boil. Cook according to package directions, drain, and divide among serving bowls. If using instant noodles, add them directly to the broth and cook until just tender, 2–3 minutes.

7. Ladle the broth over the noodles in each bowl. Top with the ground pork and serve immediately.