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Sesame Chilli Blend

Here we’ve got a really versatile sesame chilli oil. You can use it to spice up any stir-fry or noodle dish, but we’re using it here in this quick and tasty ramen. One of Japan’s favourite dishes, this rich, spicy broth full of noodles and fresh veg is perfect if you're craving something comforting but light.

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Here we’ve got a really versatile sesame chilli oil. You can use it to spice up any stir-fry or noodle dish, but we’re using it here in this quick and tasty ramen. One of Japan’s favourite dishes, this rich, spicy broth full of noodles and fresh veg is perfect if you're craving something comforting but light.

SESAME CHILLI BLEND (1 portion = 1 ½ tbsp): Sichuan pepper, white SESAME, chilli, chives, ginger, tamarind (tamarind and cornstarch), paprika, brown MUSTARD, garlic, cumin, red bell pepper, onion, coriander

May contain CELERY. Allergens are listed in CAPITALS

Tantan Ramen with Sesame Chilli Oil Recipe:

PREP 15 mins
COOK 40 mins
HEAT 3
Serves 4

You Need:

300g pork or beef mince or use vegan mince for a veg/vegan option
1 bunch of spring onions - thinly sliced
250g pak choi - quartered
2 cloves of garlic - finely grated or crushed
2 eggs (any size) (optional)
500ml soy milk or use oat or almond milk
2 tbsp tahini or use nut butter (with no added salt or sugar)
4 tbsp soy sauce (any type)
1 chicken stock cube or veg/vegan alternative
Dried egg noodles (or vegan alternative) for 4
1 portion of SESAME CHILLI BLEND

Method:

Boil the eggs (if having) for 8-10 minutes (8 minutes for small, 10 minutes for large). Drain, cool, peel and cut in half (reserving the pan and water for the pak choi and noodles)
Fry the SESAME CHILLI BLEND in 75ml oil for 30 seconds or until the chilli flakes just begin to sizzle then darken slightly. Leave to one side
Fry the mince, garlic, ½ of the spring onions and 2 tbsp soy sauce in 2 tbsp oil for 10 minutes or until the mince is brown and crispy, breaking it up as it cooks
Simmer the stock cube in 700ml water for 5 minutes or until dissolved
Boil the pak choi in the reserved water for 2 minutes or until tender. Scoop out and drain well (reserving the pan and water for the noodles)
Add the soy milk to the stock and warm for 2 minutes or until nearly boiling
Cook the noodles as per the packet instructions. Drain and divide between 4 bowls
Stir the tahini, remaining 2 tbsp soy sauce, ½ of the crispy mince and ½ of the sesame chilli oil into the broth
Divide the broth between 4 bowls. Top with the pak choi, eggs (if having), remaining crispy mince and remaining spring onions, with the remaining sesame chilli oil on the side

Packaging format:

All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!

You can find our stackable tins here

You can read all about our efforts to reduce plastic waste in our packaging blog here

Read all about our Spice Travels here!

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