Thai-Style Tan Tan Mian

Ingredients

• 6 cup low-sodium chicken broth
• 0.5 cup chunky or smooth peanut butter (Regular or natural peanut butter may be used; chunky provides extra texture.)
• 0.25 cup soy sauce (Use less if using regular-sodium broth.)
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 2 tbsp Asian chili-garlic sauce (Adjust to taste.)
• 2 tbsp fresh ginger (Finely grated or minced.)
• 4 clove garlic (Finely minced.)
• 8 oz ground pork
• 4 oz shiitake mushrooms (Stemmed and thinly sliced.)
• 1 tsp Sichuan peppercorns (Toasted and ground; use less for a milder soup.)
• 1 tbsp vegetable oil (For cooking the pork and mushrooms.)
• 4 head baby bok choy (Trim only the dry base ends; quarter lengthwise so the leaves remain attached.)
• 12 oz dried wheat noodles (Use chewy Chinese wheat noodles or another sturdy wheat noodle.)
• 2 tbsp toasted sesame seeds (For finishing.)
• 4 count scallions (Thinly sliced, for garnish.)
• kosher salt (As needed for the noodle and bok choy cooking water.)

Steps

1. 1

   In a medium bowl, whisk together the chicken broth, peanut butter, soy sauce, brown sugar, rice vinegar and chili-garlic sauce until the peanut butter is mostly incorporated. Stir in the ginger and garlic. Set the broth mixture aside.

2. 2

   Toast the Sichuan peppercorns in a dry skillet over medium heat for 1 to 2 minutes, shaking the pan often, until fragrant. Transfer them to a mortar or spice grinder and crush until finely ground.

3. 3

   Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat. Add the ground pork and cook for 4 to 5 minutes, breaking it into small pieces, until no longer pink and lightly browned.

4. 4

   Add the sliced shiitake mushrooms and cook for 3 to 4 minutes, stirring occasionally, until softened and their edges begin to brown.

5. 5

   Pour the peanut-broth mixture into the pot. Add the ground Sichuan pepper and scrape the bottom of the pot to loosen any browned bits. Bring the soup to a simmer, then reduce the heat to low and cook for about 20 minutes so the flavors meld. Taste and adjust the soy sauce, vinegar, sugar or chili-garlic sauce as needed.

6. 6

   While the broth simmers, bring a large pot of salted water to a boil. Cut away only the dry end from each bok choy base, keeping the leaves attached, then quarter each head lengthwise.

7. 7

   Add the bok choy to the boiling water and cook for 2 to 3 minutes, until the stems are crisp-tender and the leaves are bright green. Transfer to a plate with tongs and keep warm.

8. 8

   Return the water to a boil if necessary. Add the wheat noodles and cook according to the package directions until tender but still chewy. Drain well.

9. 9

   Divide the noodles among four serving bowls. Ladle the hot pork, mushroom and peanut broth over the noodles, dividing the solids evenly.

10. 10

    Arrange the bok choy in the bowls. Finish each serving with toasted sesame seeds and sliced scallions, and serve immediately.

Notes

The source excerpt states that the soup can be made ahead and refrigerated in an airtight container for a few days. Reheat the soup while cooking the bok choy and noodles just before serving. The excerpt specifically cautions not to trim too much from the bok choy base, or the leaves will separate when quartered. The ingredient quantities and detailed method were reconstructed because the source page indicates that the recipe is member-access only and does not expose its ingredient list in the provided text.

Nutrition per serving

• soup
• main
• noodle dish
• spicy
• peanut
• pork
• Thai-inspired
• make-ahead