Ingredients
Units
Scale
- 2 servings noodles of your choice (I've used udon and instant ramen before)
- 2 soft-boiled eggs
- 2 tbsp peanut butter
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 to 2 tbsp chili oil
- 200 g pork mince
- 1 tbsp Chinese doubanjiang
- 1 tbsp Chinese cooking wine
- 1 tbsp light soy sauce
- 1 garlic clove, minced
- 1 inch fresh ginger, grated
- 500 ml chicken stock
- 400 ml coconut milk
- 1 tbsp chili oil, optional
- 1 shallot, finely chopped
- scallion whites, sliced
- bok choy, blanched
- scallion greens, sliced for garnish
- sesame seeds for ganish
- extra chili oil for garnish
Instructions
- Heat the chicken stock and coconut milk in a saucepan over medium heat until gently simmering.
- Whisk together the peanut butter, rice vinegar, soy sauce, and chili oil in a bowl.
- In a frying pan, heat olive oil over medium heat and cook the shallot, garlic, scallion whites, and ginger for 3 to 4 minutes. Add the pork mince and cook until browned.
- Stir in the doubanjiang, light soy sauce, and Chinese cooking wine. Cook for 1 to 2 minutes, then set aside.
- Soft-boil the eggs for 6 minutes. Cook the noodles according to package instructions, adding the bok choy for the last minute. Drain and briefly rinse under cold water.
- Divide the tare between bowls, pour in the broth, then add noodles, vegetables, pork, and halved eggs. Finish with garnishes and serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes