A traditional Sichuan noodle dish is given a Japanese twist with Creamy Tantanmen Ramen. In just ten minutes, chewy ramen noodles, a nutty sesame broth, and spicy pork mince can be enjoyed. Now there’s a quick lunch!.
Despite the fact that this recipe involves a few different steps, it is incredibly simple to prepare. It takes about 10 minutes to put it all together, making it a fantastic, flavor-packed dish for lunch or dinner.
Additionally, it’s simple to scale up or down, allowing you to feed a crowd or serve two with little additional work.
Tantanmen is a beautifully balanced dish that combines all the deliciousness of Chinese dan dan noodles and Japanese ramen. A creamy and nutty contrast to the spicy pork garnish is provided by the broth’s soy milk and sesame seasoning.
A Japanese adaptation of Chinese Sichuan Dan Dan Noodles is called Tantanmen. Fresh wheat-based ramen noodles are served with a salty broth made with sesame or peanut butter and soy milk. A mouthwatering concoction of seasonings, including garlic, ginger, and doubanjiang (fermented bean paste), is used to top it off with crispy minced pork.
The Sichuan-style dish is like a fiery explosion of heat and flavor in a thicker, saucier base, whereas the Japanese version places more emphasis on the creamy soup broth to counteract the spicy kick. It’s still spicy, but unlike Japanese miso ramen, it won’t burn your face off!
There are many variations to both styles of the recipe, from the ingredients used and the level of heat in the broth or sauce to how the dish is presented in various locales or eateries. Like another Japanese noodle dish called tsukemen, you may occasionally find it with the noodles served SEPARATELY from the broth and topped with spiced pork, as we will do today.
Today, we’re sharing our technique for making a streamlined version of tantanmen ramen noodles, in which we’ve replaced some of the more difficult-to-find ingredients with simpler substitutes. See the ingredients section below for the full details.
Although tantanmen appear to need a variety of ingredients, the majority can be prepared ahead of time or quickly assembled. What you should know about some of the essential ingredients is as follows:
Cook the noodles and serve the Tan Tan noodles
They assert that garlic, ginger, and chilies have therapeutic properties. If that’s the case, this dish is a masterwork. If you’ve ever had Tan Tan Noodles, you are already familiar with the dish’s assertive, “in your face,” flavor and sinus-clearing qualities. The Szechwan region of China is where Tan Tan noodles, also known as Dan Dan noodles, were first produced. Their name is an allusion to the pole (a tan tan) that was used to transport them through the streets and was offered for sale by food vendors. Two pots, one for sauce and one for noodles, were kept in a tan tan. The dish eventually made its way to the United States and Japan, where it is a staple of Chinese restaurants and a popular ramen dish. Like all traditional Chinese dishes, they have been modified and tailored to contemporary tastes. I’ve made some adjustments, and I’m sure you will as well. You can add or take away seasonings to suit your personal preferences. For instance, switching to a vegetarian broth and adding tofu or fresh vegetables makes going meatless very simple. Sometimes I substitute Siracha for chili sauce because it is less greasy and will have a different texture for you. For a soup-like consistency, some people prefer more broth, while others prefer less for a dish that resembles spaghetti. Making sure I use fresh noodles is the only requirement I have for every occasion. I enjoy freshly made, thick, chewy Chinese “Shanghai” style noodles. They will turn out fantastic as long as you start with good noodles and taste as you go. Enjoy!.
What Type of Ramen Noodles to Use
While the broth is essential to any bowl of ramen, the choice of noodles is also crucial.
Featured in this post are the wavy medium-thick noodles from Myojo U.S.A., which are excellent. They had the perfect bouncy chew, and held up in the soup very well—not getting soggy like some noodles do!
Originally founded in Japan in 1950 as Myojo, the company began as an instant noodle company. Myojo USA was then founded in Chino, California in 1991.
The business produces top-notch fresh ramen, udon, and yakisoba noodles and sells them in bulk to ramen shops. They also produce premium fresh ramen, udon, and yakisoba kits for consumers that come with soup bases and sauces.
We have enjoyed using their products in our cooking, including this recipe for tan tan ramen, which they kindly sent us to try.
Because they are one of my favorites and I believe they can withstand the rich, thick soup base, I went with the medium-thick, wavy noodles.
Make sure to use premium fresh ramen noodles for this recipe, preferably those from Myojo.
While we were using their wholesale wavy noodles, the closest equivalent available in stores is their Myojo Premium Seafood Tonkotsu Ramen. If you’re looking for this particular wholesale noodle, you can inquire on the Wavy Hiramen page of their website.
FAQ
What are tan tan noodles made of?
Dan Dan Noodles or Tan Tan Noodles are other names for Tantanmen Ramen, which combines tasty ramen noodles and ground pork with a hot, savory broth spiced with chili oil, peanut butter, and sesame paste.
What does tan tan ramen taste like?
A delicious, hot, and nutty ramen dish called “tantanmen” is served with pak choi and ground pork on top. The meat is seasoned with Chinese chili paste for an added kick, and the broth has a flavorful sesame flavor.
What does Tan Tan mean in ramen?
The Japanese version of the spicy noodle dish Dandanmian from Sichuan is called tantanmen (or tan tan ramen). It is made of ramen noodles and is typically served with ground meat and vegetables in a creamy broth with ingredients like peanuts, sesame, and chili.
What is tan tan ramen made of?
Tantanmen Ramen is a Japanese adaptation of Sichuan Dan Dan Noodles from China. Fresh wheat-based ramen noodles are served with a salty broth made with sesame or peanut butter and soy milk.
