Today we are going to make Tantanmen Ramen! This is the Japanese take on Sichuan Dan Dan Mian. The ramen is cooked until al dente. And it’s served in a spicy, creamy, and nutty soup base. Let’s get started with this super delicious Tantanmen Ramen Recipe!
Tantanmen Ramen Recipe
Serves: 2
Prep time: 10 minutes
Cook time: 15 minutes
For the tare:
2 tablespoons soy sauce
6 tablespoons Japanese sesame paste
1 tablespoon rice vinegar
1 tablespoon chili oil
For the pork:
1 tablespoon avocado oil
½ pound ground pork
1 teaspoon minced ginger
2 garlic cloves, minced
1 tablespoon Sichuan Pixian Broad Bean Paste (Pixian Doubanjiang)
1 tablespoon soy sauce
1 tablespoon sake
For the soup:
2 cups unsalted chicken stock
2 cups unsweetened soy milk
Pinch of salt
For the noodles and toppings:
1 pound fresh ramen noodles
2 pieces Shanghai bok choy, halved
1 ramen egg, halved
1 tablespoon scallions, thinly sliced
Tantanmen Ramen Instructions
- To make the tare, in a bowl, add the soy sauce, sesame paste, rice vinegar, and chili oil. Mix well.
- To cook the pork, in a wok over high heat, place in the avocado oil (or other high smoking point cooking oil). Then, add the ground pork (or other protein that you like), and stir-fry for 2 minutes. Follow by ginger, garlic, Sichuan Pixian Doubanjiang, soy sauce, and sake. Stir-fry until aromatic and the pork is completely cooked through. Set aside.
- To cook the soup, in a pot over high heat, pour in the unsalted chicken stock and unsweetened soy milk. And season it with a pinch of salt. Bring it to a boil. Put it aside.
- To cook the Shanghai bok choy, in a pot of water, over high heat, bring it to a boil. Quickly blanch the Shanghai bok choy for 20 seconds (or other green leafy vegetables). Drain and set aside.
- To boil the ramen noodles, in the same pot of boiling water, drop the ramen noodles in and boil until al dente for about 1 minute and 30 seconds (or according to the package directions). Remove and drain.
- To assemble, in a bowl, transfer in the tare, soup, and mix. Then place in the ramen, pork, shanghai bok choy, ramen egg, and scallions.
