Italian Fusion Tantanmen Bowl


  1. 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.
  2. Cook for about 5 minutes or until rusty. Add the pork and mix to combine. Once golden, add 1 teaspoon soy sauce.
  3. In a separate bowl, combine 1 teaspoon soy sauce, tahini, miso, 1 tablespoon of sun-dried tomato oil, and chopped basil.
  4. 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.
  5. Remove and pour the tahini miso mixture into the broth mixture. Mix to combine.
  6. To serve, divide the broth mixture into two serving bowls. Add the cooked noodles and pork to the bowls.
  7. Top with basil, blanched bok choy, scallions, sesame seeds, half of a soft-boiled egg, and spicy chili onion crisp.


  • 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