Tan Tan Noodles
This recipe will make a single serving.
Ingredients
Noodles
- drizzle of olive oil
- 1/4 cup canned sliced bamboo
- 1/4 cup corn
- fresh cracked pepper
- 1/4 cup dried wild mushrooms (rehydrated)
- pinch of pink salt
- 1 bundle of dried ramen noodles
- 2 cups veggie stock
- 5g kombu
- 1 tbsp white sesame paste (Chinese style or tahini)
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp cane sugar
- 1 tsp + 1 tbsp chili oil (https://youtu.be/DUDKIcYltZA)
- 1/4 cup cashew milk (canned coconut milk will work too!)
- 1 stick green onion
Garnishes
- 1 tbsp korean dried chili pepper threads
- 1 cashew ramen egg
Method
- Bring a pot of water to boil for the noodles. In the meantime, heat up a sauté pan on medium high heat and add a drizzle of olive oil
- Sauté the bamboo for a few minutes. Add the corn and sauté for another minute. Then, set aside
- Mince the rehydrated wild mushrooms and sauté with a pinch of pink salt for 2-3min. Then, set aside
- Cook the noodles in boiling water to package instructions and loosen the noodles with chopsticks occasionally
- Heat up the veggie stock and kombu in the sauté pan (or in a stock pot if multiplying the recipe)
- Add the sesame paste, sesame oil, rice vinegar, soy sauce, cane sugar, and 1 tsp chili oil to your serving bowl. Whisk to combine
- When the broth comes to a boil, remove the kombu. Turn the heat off. When the broth is no longer boiling, add the cashew milk in while whisking
- Pour the broth into the serving bowl. Strain out the cooked noodles and add to the bowl
- Top the ramen with the bamboo, corn, wild mushrooms, fresh chopped green onion, Korean dried chili pepper threads, cashew ramen egg, and 1 tbsp chili oil