@kuritomo: Creamy, spicy, and deeply satisfying — Tan Tan Noodles feature a rich peanut–miso broth with chili oil heat, savory Tobanjan pork, tender baby bok choy, and addictive Mayak Eggs. Every element is layered for maximum comfort and balance!! Ingredients (Serves 2) For the Broth • 2 cups chicken broth • 1 cup milk (or soy milk) • 2 tbsp peanut butter • 1 tbsp miso • 1 tbsp soy sauce • 1 tbsp rice vinegar • 1 tsp chili oil For the Pork Topping • 1/2 lb ground pork • 1 tsp garlic, minced • 1 tsp ginger, grated • 1 tbsp soy sauce • 1 tsp sugar • 1 tsp sesame oil • 2 tsp Tobanjan (chili bean paste) For the Mayak Eggs • 4 eggs • 1/4 cup soy sauce • 1/4 cup water • 1 tbsp sugar • 1 tbsp sesame oil • 1 tbsp green onion, chopped • 1 tsp garlic, minced • 1 tsp chili flakes (optional) For the Noodles & Toppings • Fresh ramen noodles • Baby bok choy • Green onions, sliced • Sesame seeds • Chili crisp oil (optional) Instructions Make the Mayak Eggs 1. Boil eggs for 6½–7 minutes. Transfer to ice water, then peel. 2. Mix soy sauce, water, sugar, sesame oil, green onion, garlic, and chili flakes. 3. Add eggs and marinate at least 4 hours or overnight. Slice before serving. Make the Tan Tan Noodles 1. In a pot, combine chicken broth, milk, peanut butter, miso, soy sauce, rice vinegar, and chili oil. Simmer gently until smooth and well blended. 2. In a skillet, cook ground pork with garlic and ginger until browned. Add soy sauce, sugar, sesame oil, and Tobanjan. Cook until fragrant and slightly caramelized. 3. Cook ramen noodles according to package instructions. Add baby bok choy during the last 30–60 seconds to blanch. Drain. 4. Divide noodles and bok choy into bowls. Pour the hot broth over them. 5. Top with pork, sliced Mayak eggs, green onions, sesame seeds, and chili crisp oil if desired. Creamy, nutty, spicy, with greens and that jammy egg — this bowl hits every note. #peanutbutterlover #spicynoodle #tantannoodles #ramen #noodle

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Tuesday 15 September 2026 21:54:19 GMT