Ground Pork Ramen - Dallas News |

Ground Pork Ramen

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Ramen is all the rage now. Chef Chee Lay is from Tanoshii Ramen in Deep Ellum in Dallas. He shares a recipe for Tan Tan Men, which is ground pork ramen.



24 oz total ( 4 oz each serving )


1 tbsp Sesame Oil

2 tbsp Scallion, Minced

1 tbsp`` Ginger, Minced

1 tbsp Garlic, Minced

1 lb Pork, Ground

1 tbsp Chile Paste

1/4 cup Thinly sliced scallion, lengthwise


1 lb Chicken bones

12 cups Water

6 cups Chicken Stock

1 tbsp Sesame Oil

1 tsp Ginger, Minced

1 tsp Garlic, Minced

1 tbsp Chile Paste of choice

2 tbsp Soy Sauce

As Needed Salt




· Place chicken bones in large pot and fill with water, enough to cover bones, then bring to boil over high heat. Strain and remove scum off bones.

· Return bones to pot, add 12 cups of water and bring to boil over high heat again. Decrease heat to medium and simmer for about 30 minutes. Strain liquid and discard bones.

· Heat sesame oil and add garlic, ginger, and chile paste until fragrant.

· Add chicken stock and season with soy sauce, sesame paste, and salt.


· Heat sesame oil and add scallions, ginger, and garlic until aromatic.

· Add pork and break apart until cooked. Add chile paste and simmer until all the flavors come together.


· Cook ramen in boiling water for approx 1 minute, 15 seconds, strain and place into bowl.

· Add broth and pork, shredded scallions and sesame seeds.

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