Tan-men — Recipes

The problems with many ramen is that is takes an enormous amount of time to make the stock. Not so much for Tan-men (タンメン) although it still takes 1,5 hours.

To make the stock:

Soak chicken bones for 20 minutes, refresh the water and bring to a boil. Skim the broth. Add the greens of green onion or white leek, carrot skin, piece of cabbage, about 3 ginger slices. Don’t boil but simmer for 90 minutes.

Tan-men ramen is basically a stir fry with pork and vegetables, added stock and ramen.

To make the stir-fry:

30 gram pork shoulder thinly sliced, seasoned
50 gram onion, thinly cut
15 gram carrot, sliced in sticks
5 gram bell pepper
5 gram wood ear mushroom
5 gram green peas
5 gram white leek
1/2 minced garlic
5 gram Chinese chive
100 gram cabbage, bit size
100 gram bean sprouts.

Heat oil in a wok, add pork and garlic. Then add: onion, carrot, mushroom, bell pepper, white leek and green peas. After that the cabbage and bean sprouts.

Fry for a couple of minutes, season and add 500 ml chicken bone stock. Taste for salt.

In the meantime boil the ramen. This will likely be a good instant ramen.

Assembly:

Pour the stock in a bowl, add the boiled ramen. Add Chinese chives and the stir fried vegetables.