Tantanmen Ramen Recipe
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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

  1. To make the tare, in a bowl, add the soy sauce, sesame paste, rice vinegar, and chili oil. Mix well.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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