Beef Tan Tan Ramen

Two bowls of yellow noodles in white soup with mince and boiled egg on top.

This Tan Tan Ramen is a savoury and creamy Japanese style ramen noodle soup with a kick served with umami-rich sweet and spicy beef mince on top. An easy home-cooked weeknight warmer.

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Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Lunch

Cuisine Asian, Japanese

Servings people

Ingredients

For the beef

300 g lean beef mince
1 tbsp cooking oil
1 tbsp fresh ginger grated
1 clove garlic chopped
2 tbsp gochujang
1 ½ tbsp honey
1 tbsp rice vinegar
1 ½ tbsp soy sauce

Soup

2 tbsp tahini
2 tbsp soy sauce
2 tbsp Trident Sweet Chilli Sauce
2 cups beef stock
2 cups unsweetened oat milk or soy milk
1 packet Trident Thin Egg Style Noodles 400g twin pack
2 bok choy
2 spring onions sliced
1 medium Better Egg soft boiled and halved
Chilli oil optional

Instructions

Gently heat the beef stock and oak milk in a pot over medium high heat to the simmering point. Cover and keep hot.
In another pot, cook noodles according to the packet instructions and blanch bok choy.
Mix the tahini, soy sauce and sweet chilli sauce well in a small bowl. Set aside.
Heat oil in a wok. Cook the garlic and ginger for 1 minute until fragrant. Add the beef mince, gochujang, honey, vinegar and soy sauce. Stir fry until the beef is cooked through for 5-7 minutes.
To serve. Divide the tahini mixture into individual serving soup bowls, followed by the beef stock mixture. Stir to combine. Then add the noodles, topped with beef, bok choy, boiled egg and spring onions.
Drizzle some chilli oil if you like it hotter.