Cooking and Serving: Cook time: 20min – 4 servings

Ingredients

• 40 g tahini
• 40g miso
• 1 Tbsp (10g) soya sauce
• 1 Tbsp (15g) chilli crisp
• 160g Dried ramen noodles, or noodles of choice
• 250g brown mushrooms, finely chopped
• 2 Tbsp chilli crisp
• 2 cloves garlic, minced
• 2 tsp ginger, minced
• 3 Tbsp rice vinegar
• 2 Tbsp brown sugar
• 80g miso
• 50g peanuts, roughly chopped
• 3 cups of vegetable stock (3/4 cup per bowl)
• 1 cup of soy or oat milk, or plant-based creamy milk of choice
• 2 pak choi, rinsed

Description

Traditionally a spicy pork dish, this is my vegan spin on classic Tantanmen, the Japanese miso ramen version of Szechuan dandanmian.