Ingredients

-For the pork

• Large knob of ginger, grated (aprox 1tbsp)
• 1tbsp Rice wine vinegar
• 1tbsp Chilli paste (doubanjiang, gochujang, or sambal)
• 2 Cloves of garlic
• 1⁄2tsp Sugar
• 200g Ground pork

– For the broth

• Bones from 1 chicken, or 2 chicken thighs.
• 700ml water
• 3 Cloves of garlic
• 3 Spring onions
• Thumb sized chunk of ginger
• 400ml Non-dairy milk (don’t use one that has a very strong flavour. I recommend soy, coconut, cashew, or gluten free oat milk)

– For the tare

• 1tbsp Tahini
• 1tsp Rice wine vinegar
• 2tsp Gluten free soy sauce
• 1⁄4tsp Sugar
• 1⁄4tsp fish sauce

-Toppings

• Chilli oil
• 2-3 portions of rice noodles
• Grilled greens of choice
• Toasted sesame seeds

Method

1. Start by making the broth. Fill a large pot with 700ml of water and to this add the chicken bones, garlic, ginger and spring onions. Place on a hob over high heat until the pot begins to boil. Once the pot is boiling reduce the heat to medium and allow to simmer for an hour and a half.
2. Prepare your tare by simply mixing the ingredients together. I suggest adding the liquids to the tahini little by little as otherwise it will be hard to mix into the thick oily tahini. Set aside for later.
3. Once there is just 30 minutes remaining on the broth prepare your greens for the top. I like to use grilled broccoli and pak choi but whatever you fancy will do.
4. Cook your rice noodles to packet instructions. Once they are done drain, rinse with cold water and set aside.
5. Make the sauce for the pork. In a small bowl mix together the chilli paste, rice wine vinegar, garlic, sugar, and ginger.
6. Heat a frying pan on a hob over high heat and add a little oil. Add your pork to the pan and allow to brown. Once the pork is browning add the sauce you just made. Allow to cook until the sauce is coating all of the pork and is sticky.
7. Remove all of the aromatics and the chicken bones from the broth. Add the milk to it and place back over the heat until it begins to boil.
8. Place 2tsp of your tare into the bottom of each bowl. Add your milky broth into the bowl and mix slightly. Place your noodles into each bowl and top with the pork and your greens. Drizzle with chilli oil and sprinkle over some toasted sesame seeds.

Food from China and Japan can often be a bit tricky for people who don’t eat gluten as there is a lot of soy sauce and noodles used in many of the dishes. This recipe makes 2-3 delicious bowls of gluten free tan tan ramen by replacing the noodles with a thick stretchy rice noodle and the soy sauce with a gluten free one.