Tantanmen Ramen

Instructions

1. Prepare the pork mixture
   Heat vegetable oil in a large skillet over medium-high heat. Add ground pork and cook, breaking it apart with a spatula, until browned and crispy in spots, about 6-8 minutes. Add the minced garlic, grated ginger, and white parts of green onions, and cook for another 2 minutes until fragrant.
2. Create the flavor base
   Reduce heat to medium and add doubanjiang (fermented bean paste) to the pork. Stir and cook for 1-2 minutes until the oils start to separate. Add sugar and soy sauce, and continue cooking for another minute until well combined. Remove from heat and set aside.
3. Prepare the sesame broth
   In a large pot, bring chicken stock to a simmer. In a separate bowl, whisk together tahini (or sesame paste), sesame oil, and chili oil until smooth. Gradually whisk in about 1 cup of hot chicken stock to thin the mixture, then pour it back into the pot with the remaining stock. Keep the broth warm over low heat.
4. Cook the noodles
   Bring a large pot of water to a boil. Cook the ramen noodles according to package instructions until al dente, usually 2-3 minutes for fresh noodles or 4-5 minutes for dried noodles. Drain well and divide among serving bowls.
5. Assemble the Tantanmen
   Ladle the hot sesame broth over the noodles. Top each bowl with a generous portion of the cooked pork mixture. Do not stir yet – the presentation is important.
6. Add the garnishes
   Place half a soft-boiled egg in each bowl (if using). Add blanched bean sprouts to one side. Sprinkle with the green parts of the sliced green onions. Drizzle with additional chili oil and sesame oil to taste.
7. Serve immediately
   Instruct diners to mix everything together before eating to distribute all the flavors evenly. The noodles should be enjoyed while hot, as they continue to absorb the broth and may become soggy if left too long.