Tantanmen

Step 1: Heat 1 tbsp vegetable oil in a frying pan over a medium-high heat. Add 7 oz minced pork and press it flat, leave it for 2 minutes to brown, then break it up and fry for 4–5 minutes more, until crumbly, browned and cooked through to 160°F/160 °F with no pink left.

Step 2: Add 2 cloves garlic, 1 tsp fresh ginger and 1 tbsp chilli bean paste (doubanjiang) and stir for 1 minute until fragrant and the oil turns red. Pour in 1 tbsp sake, 1 tbsp of 1 tbsp soy sauce and ½ tsp of ½ tsp sugar and stir until the liquid has cooked away. Sake contains alcohol; for an alcohol-free version use 1 tbsp water.

Step 3: In a saucepan, whisk 3 tbsp Japanese sesame paste (neri goma) or tahini, the remaining 2 tbsp soy sauce, the remaining 1 tsp sugar, 1 tsp rice vinegar and 2 tbsp chilli oil (rayu) into a smooth paste. Gradually whisk in 2 ½ cups chicken stock and bring to a simmer over a medium heat.

Step 4: Pour in ¾ cup unsweetened soy milk and heat until steaming, then keep it just below a simmer. Common mistake: letting the soup boil once the soy milk is in. It splits into curds and the soup loses its silky body.

Step 5: Blanch 2 pak choi in a large pan of boiling water for 1 minute, lift out and drain. In the same water, cook 9 oz fresh ramen noodles following the packet, then drain well.

Step 6: Divide the noodles between two deep bowls and pour the hot soup over. Spoon the pork into the middle, lay the pak choi alongside and scatter with 2 spring onions, ¼ tsp ground Sichuan pepper and 1 tsp toasted sesame seeds. Add more chilli oil to taste.