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Time needed: 1 hour.
Makes: 4 servings
1 cup toasted sesame seeds
¼ cup canola oil
Salt, to taste
2 tablespoons peanut butter
3 tablespoons oyster sauce
2 tablespoons rice wine
1 tablespoon chili oil
6 pieces large garlic cloves, minced
2 pieces siling labuyo, minced
3 tablespoons ginger, minced
2 tablespoons oil
2 tablespoons toban djang (chili bean paste)
2 pieces medium talong
1 block firm tofu/tokwa, crumbled
6 cups unsweetened soy milk
6 teaspoons chicken powder / 2 pieces chicken cubes
4 pieces bok choy/ pechay tagalog, halved and blanched
2 cups togue, blanched
4 pieces soft-boiled eggs
4 packs ramen egg noodles
In a blender/food processor, combine the sesame seeds, salt, and oil until a smooth and creamy sauce.
In a bowl, add the tahini, peanut butter, oyster sauce, rice wine, and chili oil then mix until well combined. Set aside.
In a wok over medium heat, saute the garlic, ginger, siling labuyo, and toban djang until aromatic. Add the tokwa and talong. Cook for a few minutes. Season with salt and pepper and cook until almost dry. Set aside.
In a pot, add soy milk and chicken powder/cubes to a boil.
Divide the seasoning sauce into 4 and place at the bottom of bowls. Pour over the steaming soy milk and place a portion of noodles. Top with bok choy, togue, and soft-boiled eggs. Top with more chili oil, sesame seeds, and chopped green onions.