A creamier, soupier version using soy milk and sesame paste for a rich broth.
Hands-free mode with voice commands & timers
No ratings yet
Blanch the bok choy in boiling water for 1 minute until tender-crisp, then set aside.
Heat a pan with a little oil and sauté the minced garlic and ginger until fragrant.
Add the ground pork to the pan, browning it thoroughly while breaking it into small crumbles.
Stir in the doubanjiang with the pork and cook for 2 minutes until the oil turns red and aromatic.
In a separate pot, combine the chicken stock, soy milk, sesame paste, and soy sauce; whisk together and heat over medium flame until simmering, but do not let it boil vigorously.
Boil the ramen noodles in a separate pot according to the package instructions, then drain well.
Divide the noodles into two deep bowls and pour the hot creamy broth over them.
Top each bowl with the spicy pork mixture, the blanched bok choy, green onions, and a drizzle of chili oil.
