Italian Fusion Tantanmen Bowl
Italian Fusion Tantanmen Bowl
Directions
- In a large sauté pan, over medium-high heat add 1 tablespoon of grapeseed oil, grated garlic, ¼ cup finely chopped sun-dried tomatoes, and tomato paste.
- Cook for about 5 minutes or until rusty. Add the pork and mix to combine. Once golden, add 1 teaspoon soy sauce.
- In a separate bowl, combine 1 teaspoon soy sauce, tahini, miso, 1 tablespoon of sun-dried tomato oil, and chopped basil.
- In a small sauce pot, warm the chicken stock and coconut milk. When the stock mixture comes to a boil quickly blanch the bok choy.
- Remove and pour the tahini miso mixture into the broth mixture. Mix to combine.
- To serve, divide the broth mixture into two serving bowls. Add the cooked noodles and pork to the bowls.
- Top with basil, blanched bok choy, scallions, sesame seeds, half of a soft-boiled egg, and spicy chili onion crisp.
Ingredients
- 1 Tbsp. Roland Grapeseed Oil
- 2 cloves garlic, grated
- 1/2 cup Roland® Sun-Dried Tomatoes, divided, oil reserved
- 2 Tbsp. tomato, paste
- 1 lb. pork, ground
- 2 tsps. Roland Soy Sauce, divided
- 1/4 cup Roland® Tahini
- 1 Tbsp. Roland® White Miso Paste
- 1/4 cup basil, fresh, finely chopped, plus more for serving
- 2 1/2 cups chicken stock
- 1 cup Roland coconut milk
- 1 head bok choy, halved lengthwise
- 6 oz. Roland® Chuka Soba Noodles, cook according to the package
- 1 Tbsp. Scallions, finely chopped, for serving
- 1 tsp. sesame seeds, for serving
- 1 ea. soft boiled egg, halved, for serving
- 2 tsp. Roland Spicy Chili Onion Crisp
