A spicy, creamy ramen featuring ground pork and a sesame-chili oil base.
Hands-free mode with voice commands & timers
No ratings yet
In a small bowl, whisk together the sesame paste, soy sauce, and chili oil until smooth to create the tare base.
Heat a skillet over medium-high heat with a splash of oil; sauté the minced garlic and ginger until fragrant.
Add the ground pork to the skillet, breaking it up with a spatula, and stir in the doubanjiang until the meat is browned and spicy.
In a medium pot, bring the chicken stock to a simmer, then stir in the soy milk carefully to avoid boiling over.
Cook the ramen noodles in a separate pot of boiling water according to the package instructions, then drain well.
Divide the prepared sesame tare base into two deep serving bowls.
Slowly pour the hot stock and soy milk mixture into the bowls, whisking gently to incorporate the tare.
Add the cooked noodles to the bowls and top with the spicy pork, blanched bok choy, and sliced green onions.
