tantanmen

Tantanmen（担々麺）is the Japanese Dan Dan noodles. ramen noodles are swimming in a deliciously balanced soup with hot spiciness and a melow nutty sweetness.

Tantanmen

250 g pork mince

sake

½ tbsp soy sauce

½ tbsp tenmenjan Chinese sweet miso paste

cm 2 inch finely chopped shallots (white part)

tsp rice vinegar

tbsp Chimajyan sesame paste

tbsp Rayu (Japanese chili oil)

water

tsp torigara soup (granules)

150 ml soy milk

ramen noodle

¼ pak choy (parboiled)

pork

Bean sprouts (optional)

Make miso pork

Cook the pork mince in a frying pan over medium heat.

When the mince changes colour, add the sake, soy sauce, and tenmenjan.

Cook the mince further until the sauce thickens and all the mince is coated in sauce.

Turn the heat off and set aside.

Make Noodles

Chop the zasai finely and set aside.

Chop the shallots finely and set aside.

Place zasai, shallots, vinegar, soy sauce, sesame paste, rayu in a ramen bowl.

Boil 150ml water in a small saucepan and dissolve the torigara soup granules.

Add soy milk to the saucepan and turn the heat off just before it boils.

Pour the soy milk soup base into the ramen bowl.

Stir all soup ingredients together.

Cook ramen noodle in a separate pot.

Drain the noodle and add it to the ramen bowl.

Top with pork mince, pak choy and bean sprouts.

Garnish with chopped shallots.

Tan Tan Noodles (Tantanmen Ramen or Dan Dan Noodles) combines delicious ramen noodles and ground pork with a spicy, creamy broth that's seasoned with chili oil, peanut butter and sesame paste.

Dan Dan Noodles

vegetable oil

Tablespoons grated fresh ginger

½ Tablespoons grated fresh garlic (about 8 cloves)

onions

black bean sauce

sesame oil

hot chili oil (optional (omit for less heat))

peanut butter

soy sauce (or tamari)

tahini sauce

Tablespoons chili paste (optional (omit for less heat))

bone broth (or low sodium chicken stock)

ramen noodles (cooked (sauce packets discarded))

spinach

green onions (sliced)

eggs

Cilantro (chopped)

Daikon radish sprouts

Bring a large pot of water to a boil (for the ramen).

Heat oil in a large saucepan over medium heat. Add ginger &amp; garlic and cook until light golden, about 3 minutes. 

Add green onions, black bean sauce, sesame oil and chili oil, cook for 2 minutes.

Add broth, peanut butter, tamari, tahini and chili paste. Stir to combine, reduce heat to low and simmer 15 minutes.

Meanwhile, in a skillet, cook the ground pork over medium-high heat until cooked through. Add ½ cup of the broth mixture to the ground pork to season.

Cook the noodles according to package directions and drain. Place the noodles in a bowl and top with spinach, broth and ground pork. Garnish with green onions, eggs, cilantro and radish sprouts.

Tantanmen Ramen features a medium-rich broth with deep umami, a touch of nuttiness and that signature Sichuan spice. It’s topped with an aromatic tofu mushroom stir fry, chili oil bamboo shoots, and crisp baby bok choy.

Tantanmen Ramen (Vegan)

vegetable broth ((1 liter) Salt-free

garlic (Crushed)

ginger (Large coin-sized slices)

shiitake mushrooms (Small mushrooms, 2 if large)

Tablespoon red miso

Tablespoon doubanjiang (See blog post

Tablespoon Chinese sesame paste (See blog post for substitutions)

Tablespoons peanut oil (Or other neutral high-smoke-point oil)

block soft tofu ((about 8 ounces

shiitake mushrooms (stems removed, diced)

brown mushrooms ((about 250 grams) trimmed and sliced)

garlic (minced

Tablespoon ginger (minced)

soy sauce

Tablespoon Shaoxing wine (or sake or vegetable broth)

maple syrup (or other sweetener)

baby bok choy (quartered)

servings fresh ramen noodles

chili oil bamboo shoots (to taste)

scallions (Sliced thinly)

chili oil (to taste, see blog post above)

Combine all the &quot;Simmer and Steep&quot; ingredients listed above in a small pot. Bring to a simmer over medium heat, then reduce to low. Simmer gently for at least 30 minutes as you prepare the rest of the dish.

Get the broth simmering and steeping

Bring a medium-sized pot of water to boil on another burner. You can continue to prepare and cook the rest of the dish, but when this pot does reach a boil, cover and reduce to low heat to keep it just under boiling point until you&#39;re ready to use it.

Boil water for the bok choy and noodles

Heat the oil in a large nonstick skillet over medium-high heat (reduce to medium if the oil starts to smoke at any point). When hot, add the tofu carefully (there will be some spatter). Let the tofu sit still for 2 minutes before stirring, to develop a brown edge. Stir carefully and continue to stir-fry until about 3 sides of each piece are a medium golden brown, 5-7 minutes.

Move the tofu to one side of the pan. Add the mushrooms and stir-fry until tender, 3-5 minutes. You can stir the tofu side occasionally as well, taking care not to break apart the cubes.

Carefully stir the tofu and mushrooms together, then create a small space for the ginger and garlic. Add the ginger and garlic and stir fry that by itself until tender, about 2 minutes. Stir everything together.

Add the soy sauce, Shaoxing wine, and maple syrup. Stir well and cook for anohter minute or so to reduce the amount of liquid slightly. Remove from heat and set aside.

Cook the tofu-mushroom topping

Use a slotted spoon or mesh strainer to remove all the solid ingredients in the broth. Stir in the doubanjiang, miso, and sesame paste, making sure to dissolve them all. Add more liquid (vegetable broth or water) if a substantial amount of volume was lost during simmering. Taste the broth and stir in more miso, 1 teaspoon at a time, if not salty enough. Maintain at low heat.

Strain the broth and stir in the pastes

Bring the pot of water to a full boil and add the bok choy. Remove when the bok choy is bright green and just cooked. This takes 40-60 seconds. Set aside.

Boil the noodles according to the package instructions. This is typically 1-2 minutes for fresh noodles or longer for dried. It&#39;s OK to undercook them slightly. Remove and serve immediately when ready.

Cook the bok choy and noodles

Divide the drained noodles among the ramen bowls. Divide the broth between them, then the tofu-mushroom topping. Garnish each bowl with baby bok choy, chili bamboo shoots, green onion, and chili oil. Serve immediately.

Assemble and serve

Whole30 Tantanmen Ramen with creamy rich bone broth and juicy caramelized chicken. This healthy low carb ramen noodles come with loads of fresh vegetables and ramen toppings. It's easy and quick to enjoy a bowl of hot ramen noodle soup!

Whole30 Tantanmen Ramen

chicken thighs (, boneless)

chicken/poultry seasonings ((see notes))

tbsp avocado or olive oil

baby bok choy (, quartered (or baby spinach))

brown beech mushrooms (or enoki mushrooms)

bean sprouts ((optional))

medium size zucchinis (, spiralized)

scallions (, chopped)

tbsp tahini paste

tbsp coconut aminos

cumin powder

⅛ tsp five spice powder

cashew butter butter

Toasted sesame seeds ((optional))

Chicken: Season chicken with poultry seasonings. See notes section for my recommendation. Grill them in a well-heated skillet with 1 tbsp oil until the chicken is completely cooked through, about 8-10 minutes. Set the chicken aside. Deglaze the skillet with 3-4 tbsp chicken stock and scrap off the brown bits. Pour the sauce over chicken. Cover the bowl and keep it warm.

Toppings: In the meantime, bring a large pot of water to boil. Lower the heat to simmering. Carefully and slowly add the eggs and low simmer for 6-7 minutes. Soak in cold water to stop cooking. Use the same water to blanch bok choy for 30 seconds and mushrooms and sprouts for 5-10 seconds. Soak them in cold water to stop cooking then set aside to drain well.

Paste and Broth: Prepare two large noodle bowls. Combine and stir-well Whole30 Tantanmen Ramen paste and divide the paste evenly over two bowls. Preheat chicken bone broth in a soup pot until it’s nice warm and hot ready to use.

Assemble: Add 1 cup chicken bone broth to each noodle bowl. Gently stir with a spoon or whisk to combine the paste and broth well. Add zucchini noodles, chicken, ramen toppings, and scallions. Drizzle the pan juice from the grilled chicken over the noodle bowl. Sprinkle with toasted sesame seeds, if using. Serve hot and immediately.

Made this paste and amended some chicken broth with miso, coconut aminos, rice vinegar, Vegemite, tons of sliced ginger, chopped scallions, celery, lemon peel, chopped tomato and daikon. Served with bok choy, woodear, chicken breast and vermicelli noodles. It was so so filling and so so delicious! Thank you!

This looks amazing! My one question for you is if it would be possible to substitute something else for the cashew/Macadamia butter? I’m allergic to tree nuts but would still love to try this. Any suggestions?

This is amazing. I used roasted pork belly, spinach because the store was out of baby bok, and Cremini mushrooms because I had them, and a mix of chicken and homemade beef broths. I’ll be making lots more of this with different variations. Thanks for the great recipe!

Fantastic and easy! Whole family loved this ramen. Thank you!!

Was delicious, and simple! Really loved it!

This was amazing! I replaced baby bok choy with seaweed, added powdered ginger and garlic salt because I enjoy extra heat and couldn’t find the exact same bone broth as in the recipe. I am so thankful for you sharing this recipe! It’s gotten me and my boyfriend through day 14 &amp; 15 of Whole30!

I made this last night and it was a hit. Great for me as I have a nightshade allergy and for my sister who has a gluten allergy. The taste is wonderful. Note: as someone with a nightshade allergy, I did skip the chili powder when seasoning the chicken. Thank you for this recipe and I will keep looking through your recipes for more nightshade-free options :)

That broth is so rich and creamy that I could almost call it a dish of its own - so yummy!

Your pictures are so beautiful and this recipe looks delicious. I'm adding all of these ingredients to our shopping list and can't wait to try this one!

Wow, I just love this recipe! It is so good. Brilliant work!

This was delicious and so easy to make!  All of your recipes are winners!

What a gorgeous looking bowl of ramen!  I want this for dinner tonight!!! Pinning to try next week... so excited, thank you!

https://www.youtube.com/watch?v=Wk_C3b8S_G4

Whole30 Tantanmen Ramen (Paleo, Gluten-Free, Soy-free, Easy)// What to do when you crave Japanese ramen noodle soup in the middle of a cold winter? How about a low carb and guilt-free Whole30 Tentenman Ramen! My tentenman comes with juicy caramelized chicken and crunchy colorful vegetables in a rich and creamy ramen broth.

This Whole30 tantanmen ramen is soyfree and gluten free. Perfect for Paleo Asian food lovers. To make the ramen extra healthy and lower in carbs, I use spiralized zucchini noodles and loads of fresh veggies, bean sprouts, and mushrooms! For the broth I use a store-bought version from Kettle and Fire chicken bone broth but homemade chicken bone broth will just be as fabulous!

Don't get fooled by the picture thinking it takes hours to make. When you see the recipe, you'll be surprised how a few humble ingredients can bring so much flavor to your dinner table and satisfy all your cravings. You can find the full recipe in link below. 

Download the full recipe: https://iheartumami.com/whole30-tantanmen-ramen/

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https://youtu.be/Wk_C3b8S_G4

Whole30 Tantanmen Ramen (Paleo, Gluten-Free, Soy-free, Easy)

Creamy Tantan Noodles feature a rich, creamy tofu sauce and savory spicy pork topping for an easy, delicious noodle dish.

Creamy Tantan Noodles

garlic

tsp grated ginger

green onions

oz soft tofu

tbsp neutral-tasting oil

oz pork

servings udon noodles ((or ramen noodles))

Chili oil ((optional,

tbsp Chinese chili bean paste (doubanjiang)

oyster sauce

tsp sugar

mirin

Black pepper ((to taste))

tbsp chicken bouillon powder

tbsp toasted sesame oil

sesame seeds

Finely chop the garlic cloves. Grate a small knob of ginger, about 1/2 teaspoon.

Thinly slice the green onions, separating the whites and greens.

Make the sauce for the pork topping: In a small container, combine the Chinese chili bean paste, oyster sauce, sugar, mirin, and black pepper. (If you&#39;re a big fan of that numbing mala flavor, add 1/4 teaspoon of Sichuan peppercorn oil, or 1/2 teaspoon of finely ground Sichuan peppercorns.) Mix well and set aside.

Make the creamy tofu sauce: In a blender, add the soft tofu, along with the peanut butter, soy sauce, chicken bouillon powder, sesame oil, and sesame seeds. Blend on high speed until completely smooth.

Prep Ingredients

In a wok (or pan), heat the oil over medium-high heat. Once it&#39;s heated, add the garlic, ginger, and white parts of the green onions. Sauté for 1 minute or until fragrant.

Add the ground pork, break it up, and stir-fry for 3 minutes or until the pork starts to brown. Pour the sauce into the wok and stir-fry for another 2 to 3 minutes or until the pork is fully cooked. Turn the heat off and set it aside.

Bring a pot of water to a boil. Add the noodles, and cook according to the package instructions. (If you&#39;re using noodles that take a little longer to cook, you can start cooking them while you&#39;re making the pork topping.) Drain and set aside.

Divide the noodles between serving bowls, pour the creamy tofu sauce over them, and top with the pork topping and the green parts of the green onions.

Optionally, add a soft-boiled egg and a drizzle of extra chili oil. Enjoy!

Make Creamy Tantan Noodles

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Tantanmen

Dan Dan Noodles

Tantanmen Ramen (Vegan)

Whole30 Tantanmen Ramen

Creamy Tantan Noodles

Top 5 tantanmen recipes from across the web

The most viewed tantanmen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tantanmen

Dan Dan Noodles

Tantanmen Ramen (Vegan)

Whole30 Tantanmen Ramen

Creamy Tantan Noodles

The most viewed tantanmen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine