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

Top 3 tantanmen recipes from across the web

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Tantanmen

Dan Dan Noodles

Tantanmen Ramen (Vegan)

Top 3 tantanmen recipes from across the web

The most viewed tantanmen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tantanmen

Dan Dan Noodles

Tantanmen Ramen (Vegan)

The most viewed tantanmen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine