Tantanmen Spicy Sesame Ramen

Step 1

Set a small dry skillet over medium heat. Add 6 whole dried chilies and 1 teaspoon Sichuan peppercorns directly to the dry pan. Toast, stirring occasionally, until fragrant and slightly darker, about 2-3 minutes — you should smell a warm, toasted spice aroma. Transfer to a small bowl and let cool slightly.

Step 2

Crush the cooled chilies and peppercorns coarsely with the back of a spoon or in a mortar and pestle — you want visible pieces, not a fine powder. Set aside.

Step 3

Heat 2 tablespoons neutral oil in a 4-quart pot over medium-high heat until shimmering, about 1 minute. Add 8 ounces ground pork, breaking it apart with a wooden spoon as it cooks. Stir frequently, crushing any remaining clumps, until the pork is completely cooked through with no pink remaining, about 4-5 minutes. The meat should look lightly browned and loose.

Step 4

Reduce heat to medium. Peel and finely mince 4 garlic cloves and grate a 1-inch piece of fresh ginger on a microplane. Add both to the cooked pork and stir constantly for 30 seconds until fragrant — the raw garlic and ginger smell should soften slightly as they warm.

Step 5

Stir in 2 tablespoons doubanjiang (spicy broad bean paste) and the crushed chili-peppercorn mixture. Cook, stirring constantly, for 1 minute — this blooms the spices and distributes the heat throughout the oil.

Step 6

Pour in 4 cups chicken broth, stirring to combine. Add 3 tablespoons soy sauce, 3 tablespoons sesame paste, 1 tablespoon rice vinegar, and 0.5 teaspoon sugar. Whisk vigorously until the sesame paste is fully dissolved — streaks of sesame should disappear into the broth. Bring to a gentle simmer over medium heat.

Step 7

Once simmering, reduce heat to low and maintain a gentle, steady simmer with just a few lazy bubbles breaking the surface. Taste the broth — you should taste spicy heat first, then a creamy sesame richness, then salt. If it tastes flat, add another pinch of salt and stir. Simmer uncovered for 10 minutes to allow flavors to marry.

Step 8

Bring a separate large pot of salted water to a rolling boil over high heat, about 2 quarts. Add 8 ounces fresh ramen noodles and cook according to package directions, stirring gently at the start to prevent sticking. Fresh noodles typically cook in 3-4 minutes — they're done when they have a slight chew and no hard center when bitten.

Step 9

Drain the noodles in a colander and portion into two large bowls. Ladle the hot broth and pork over the noodles, dividing evenly — the broth should come about three-quarters up the side of each bowl.

Step 10

Arrange the toppings: thinly slice 2 scallions (both white and green parts) on the bias and scatter over each bowl. Crush 2 tablespoons roasted peanuts with your fingers into small pieces and sprinkle over. Tear a small handful of fresh cilantro and add to each bowl. Drizzle 1 teaspoon sesame oil and 1 teaspoon chili oil over the top of each serving.

Step 11

Serve immediately while the noodles are hot and the broth is steaming. The sesame oil and chili oil should shimmer on the surface. Eat immediately — the noodles will soften the longer they sit in the broth.