Raymon Kim's TanTan Noodles

• minced pork 150g
• beef bone broth 1 pack (about 500ml)
• soy milk (or milk) 1 cup (200ml)
• Chinese noodles (or kalguksu) 2 servings
• baby spinach 2 pieces
• mung bean sprouts handful
• green onion 1/2 bunch
• boiled egg (soft-boiled or tamago) 1
• minced garlic 1 tablespoon
• minced ginger 1.5 tablespoons
• vegetable oil a little
• soy sauce 2 tablespoons (1 tablespoon for frying meat, 1 tablespoon for sauce)
• peanut butter 2 tablespoons
• sugar 1 tablespoon
• vinegar 1 tablespoon
• chili oil 3 tablespoons
• sesame oil 1 small spoon
• salt a pinch

Recipe 🍳

Cooking tips 💡

• Due to typical home stove power, excessive moisture and oil may accumulate when frying pork. To achieve proper smokiness, drain the liquid and oil midway, then sear the pan dry before caramelizing the soy sauce.
• Adding soy milk or regular milk to beef bone broth enhances the richness and body of the broth. However, avoid vigorous boiling—keep the temperature around 80 degrees Celsius to prevent curdling or separation of the soy milk.
• For a spicier kick, substitute regular chili oil with la jiao sauce or crushed red pepper to adjust the heat level to your preference.

Recommended for 🙋

• ⭐Those who want to make restaurant-quality tan tan noodles at home without doubanjiang or hard-to-find Chinese seasonings.
• ⭐People looking for a quick, satisfying meal with a rich, savory, and spicy broth.