I had never heard of tan tan noodles before until I saw them on a program called great British takeaways. It got really good reviews from the public who ate it so I just had to give it a go. I started some research and came across a really good recipe that used soy milk instead of coconut so I had to give this one a go. I absolutely love white miso paste so I had to use this in my soup base flavouring. It was delicious and beautifully light.
For the Pork
- 500g lean pork mince
- 2 inch piece of ginger, peeled and finely grated
- 2 tbsp mirin
- 2 tbsp black bean paste
- 1 tbsp kecap manis ( or 2 tsp soy sauce and 1 tsp honey)
- 1 tsp garlic and ginger paste
For the Broth
- 2 cups unsweetened almond milk
- 2 cups chicken stock
- 2 tbsp white miso paste
- 1 tbsp smooth peanut butter
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp fish sauce
- 1 tsp rice wine vinegar
- 2 tsp sriracha
- 1 tsp red pepper flakes
- 1/2 tsp sugar
For the Noodles, Spinach and Topping
- 2 nest of egg noodles
- 1 bag washed spinach
- 1 tsp pure sesame oil
- Small bunch of coriander, roughly chopped
- 1 lime, halved
- 4 tbsp crispy shallots or peanuts
For the Pork
- Add the pork to a bowl along with the ginger and mirin. Mix well and set aside while you prepare the rest of the dish.
- In a bowl add the rest of the pork ingredients to a bowl and give it a whisk to combine, set aside.
- When you are ready to cook the pork add some oil to a wok and heat until smoking. Add the pork and cook until browned and you have some crispy bits mine took about 7 minutes. Add in the black bean mix and give it a good stir so all the pork is coated.
For the Broth
- Add the almond milk and stock to a pot. Heat on a medium heat until it’s warm to touch but not boiling, turn off the heat and put a lid on to keep it warm.
- Add the rest of the broth ingredients and give a whisk to combine.
- When your ready to serve the broth, stir in the miso mixture and gently heat again stirring all the time.
For the Noodles and Spinach
- Add the noodles to a pan of boiling water and cook according to instructions mine took 4 minutes. Scoop out and put in a sieve leaving the water in the pan. Add the sesame oil to the noodles and give them a mix so they are all covered this will stop them from sticking together
- In the same pan add the spinach leaves and wilt for 1 minute. Drain and put in a bowl of cold water until ready to serve.
- Share the cooked noodles between 2 bowls. Squeeze out the water from the spinach and tear between the 2 bowls.
- Making sure the broth is hot pour over the noodles and spinach.
- Reheat the pork on a high heat and place on top of the noodles. Sprinkle over the coriander, crispy shallots and serve with the lime. Enjoy 😊