Pork & mushroom tantanmen

Name: Pork & mushroom tantanmen
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 250 g itsu Ramen Noodles; 25 g jar shiitake mushrooms; 1 tbsp sunflower oil; 500 g pork mince; 2 clove/s garlic, crushed; 5 cm piece ginger, peeled and grated; 1 tsp Chinese five spice; 4 salad onions, finely sliced, white and green parts separated; 2 tbsp soy sauce; 2 tbsp clear honey; 4 tbsp tahini; 4 tbsp Chiu Chow chilli oil (or to taste), plus extra to serve; 2 tsp toasted sesame seeds, to serve

Tantanmen is a Japanese noodle soup based on Chinese dan dan noodles and made with sesame paste stirred into the broth. Tahini is a great substitute for the Japanese version, and the ramen soup base is a fantastic timesaver.

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HealthyHigh fibreHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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250g itsu Ramen Noodles
½ x 25g jar shiitake mushrooms
1 tbsp sunflower oil
500g pork mince
2 clove/s garlic, crushed
5 cm piece ginger, peeled and grated
1 tsp Chinese five spice
4 salad onions, finely sliced, white and green parts separated
2 tbsp soy sauce
2 tbsp clear honey
4 tbsp tahini
4 tbsp Chiu Chow chilli oil (or to taste), plus extra to serve
2 tsp toasted sesame seeds, to serve

For the broth

4 tbsp Kikkoman Ramen Soup Base
150g fresh shiitake mushrooms, sliced
235g pack 2 pak choi, any damaged outer leaves removed, cut into eighths lengthways

Boil the noodles according to pack instructions, then drain, run under hot water for 2-3 minutes and toss to wash off the starch. Run under cold water to cool completely, then set aside.
For the broth, put the soup base into a large saucepan and add 1.1L boiling water. Bring to a steam and add the fresh shiitake mushrooms and the pak choi. Leave to gently steam while you cook the pork.
Put the half jar of shiitake into a small bowl, cover with just-boiled water, then leave to soften for 10 minutes. Meanwhile, heat a frying pan over a high heat and add a drizzle of oil. When shimmering, add the pork mince with a little salt and fry for 5-6 minutes, turning often, until the water simmers off and the mince is browned all over. Add the garlic, ginger, five spice and salad onion whites, then fry for 2-3 minutes more until fragrant. Squeeze the soaked mushrooms, then roughly chop, add to the pork with the soy and honey and fry for 3 minutes more, until caramelised and browned. Keep warm over a low heat.
Put 1 tbsp tahini into each of 4 ramen or deep soup bowls and mix with ½-1 tsp chilli oil, or to taste. Gradually ladle the steaming broth over. Add the tahini, stirring so it combines, then add the vegetables and noodles. Top with the pork and scatter with sesame seeds and salad onion greens. Add more chilli oil on top, if liked, then serve.