Chicken tantanmen ramen

Name: Chicken tantanmen ramen
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp toasted sesame oil; 500 g Essential 5% Fat British Chicken Mince; 1 clove/s garlic clove; 2 tbsp Cooks' Ingredients White Miso Paste 100g; 3 tbsp Cooks’ Ingredients Tamari Soy; 500 g pack chilled Truefoods Chicken Stock; 250 ml Essential Unsweetened Soya Drink; 2 tbsp Cooks’ Ingredients Chilli & Garlic Sauce; 235 g packs pak choi; 125 g (2 nests) fine egg noodles; 1 carrot, coarsely grated or sliced with a julienne peeler; 3 salad onions, green parts only, thinly sliced

Tantanmen is a Japanese version of Sichuan dan dan mian. It is spicy and creamy. This recipes comes topped with chicken mince and a drizzle of chilli garlic dressing, made simple with some clever Cooks’ Ingredients.

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Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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Ingredients

1 tbsp toasted sesame oil
500g Essential 5% Fat British Chicken Mince
1 clove/s garlic clove
2 tbsp Cooks' Ingredients White Miso Paste 100g
3 tbsp Cooks’ Ingredients Tamari Soy
500g pack chilled Truefoods Chicken Stock
250ml Essential Unsweetened Soya Drink
2 tbsp Cooks’ Ingredients Chilli & Garlic Sauce
2 x 235g packs pak choi
125g (2 nests) fine egg noodles
1 carrot, coarsely grated or sliced with a julienne peeler
3 salad onions, green parts only, thinly sliced

Method

Place a frying pan over a medium heat and add the sesame oil. Add the chicken mince and use a spoon to gently break it up. Cook for 10-12 minutes, until cooked through with no pink meat and juices that run clear. Stir in the garlic, 1 tbsp miso and 1 tbsp tamari. Sizzle until the garlic is aromatic, then take off the heat.
While the chicken cooks, put the stock, soya drink, the remaining 1 tbsp miso and 1 tbsp tamari into a saucepan and gently bring to the boil to make a broth. In a small bowl, mix together the chilli and garlic sauce, the remaining 1 tbsp tamari and 2 tbsp water to make a dressing.
Bring a saucepan of water to the boil, add the whole heads of pak choi and cook for 4-5 minutes, until just tender. Lift out with a slotted spoon, drain, and put into serving bowls. Add the noodles to the pan and cook according to pack instructions. Drain and add to the bowls.
Add the chicken mince, ladle in the broth and drizzle the chilli garlic dressing over the chicken. Add a little mound of carrot, top with the salad onion greens and serve immediately.