Spicy Tantanmen

Instructions

1. Prepare the meat mixture
   Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and cook until browned, breaking it apart with a spatula, about 5-6 minutes. Add minced garlic, ginger, and white parts of green onions, and cook for another minute until fragrant.
2. Create the spicy sauce
   Add doubanjiang (spicy bean paste) to the pork mixture and stir-fry for 1 minute. Then add sugar, soy sauce, and continue cooking for 2 more minutes. Remove from heat and set aside.
3. Make the sesame broth
   In a large pot, bring chicken broth to a simmer over medium heat. In a bowl, whisk together tahini/sesame paste, sesame oil, and chili oil. Gradually add a ladleful of hot broth to the sesame mixture, whisking continuously to prevent clumping. Pour this mixture back into the pot of broth and stir well.
4. Add creaminess
   Reduce heat to low and slowly add the soy milk or cream to the broth, stirring continuously. Do not let the broth boil after adding the milk/cream to prevent curdling. Simmer gently for 5 minutes to allow flavors to meld.
5. Cook the noodles
   In a separate pot, cook ramen noodles according to package instructions until al dente, usually 2-3 minutes for fresh noodles. Drain well and divide among four serving bowls.
6. Assemble the ramen bowls
   Ladle the hot sesame broth over the noodles in each bowl. Top with a generous portion of the spicy pork mixture. Arrange halved soft-boiled eggs on top if using.
7. Add final garnishes
   Sprinkle the green parts of the sliced green onions over each bowl. Add an extra drizzle of chili oil if you prefer it spicier. Serve immediately while hot.