We love ramen and this spicy Tantanmen version always hits the spot. If you have time, marinating your soft-boiled eggs (see GH Tip) adds an extra flavour dimension to this restorative bowl.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Cal/Serv:
373
Ingredients
4
medium eggs
946ml
carton Ocean’s Halo Ramen Broth, available at Tesco or Ocado
200ml
vegetable stock
2Tbsp.
soy sauce
handful dried shiitake mushrooms
1Tbsp.
caster sugar
150g
ramen or other flat dried noodles
150g
beansprouts
4
baby pak choi, halved lengthways
2tsp.
vegetable oil
250g
vegetarian or vegan mince, frozen or chilled
2Tbsp.
chilli bean sauce or sriracha hot sauce, we used Lee Kum Kee Chilli Bean Sauce
2
spring onions, finely chopped, plus extra, sliced, to garnish
Directions
Step 1Bring a small pan of water to the boil. Add eggs, reduce heat to low and simmer gently for 6min. Drain and put into a large bowl of cold water to stop the cooking. Peel, rinse and set aside (see GH Tip).
Step 2Combine ramen broth and stock in a medium pan, add mushrooms, bring to a gentle simmer, then reduce heat to as low as possible and keep warm. In a small bowl, mix the soy sauce and sugar until dissolved; set aside.
Step 3Cook noodles in a large pan of salted water according to packet instructions, adding beansprouts for final 30sec of cooking. Drain and rinse under cold water; drain again. Divide between 4 deep bowls and top with baby pak choi.
Step 4Heat oil in a frying pan over high heat. Add mince and fry for 3-4min. Add chilli bean sauce/sriracha and spring onions; stir-fry for 3min.
Step 5Remove hot broth from heat and stir in soy mixture. Top noodle bowls with the mince, then pour in the hot broth. Halve eggs lengthways and add to the bowls. Garnish with spring onions and serve.
GH Tip
For soy marinated eggs, heat 5tbsp each soy sauce and water with 1tbsp sugar in a small pan, stirring to dissolve sugar. Cool, then put into a food bag with peeled, soft-boiled eggs; seal and chill for at least 4hr (or up to 2 days).
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
