If you love a bowl of noodles that packs a punch, Tantanmen is your new best friend. This Japanese take on Sichuan’s dan dan noodles combines bold, spicy flavors with a rich, nutty, meaty sauce that’s perfect for dipping. The real magic happens when you swirl the noodles in the sauce, coating them with all that savory goodness.
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A Japanese Twist on Sichuan Spice
Tantanmen bridges two culinary worlds—China’s Sichuan province and Japan—in the best way. The dish evolved from Sichuan dan dan noodles, known for their fiery, numbing spice, but it’s been reimagined in Japan to suit a different palate. In Hiroshima, where this variation is popular, the noodles are served separately from the sauce, letting you control the balance of heat and umami, and with every bite.
This recipe keeps the flavors authentic but approachable. Japanese sesame paste and white miso bring a nutty depth, and it’s easy to adjust the spice level to your liking—add more chili oil for a fiery bowl or tone it down if you prefer something milder. Either way, it’s a deeply satisfying dish that’s as fun to eat as it is delicious.
Tantanmen is a dish that invites you to play with flavors and textures. Each bowl feels personalized, from how much sauce you swirl to how spicy you make it. Once you’ve mastered the basic recipe, it’s easy to experiment with variations—try adding a soft-boiled egg or swapping the pork for ground chicken. And make the effort to find good Japanese or Chinese sesame paste; it’s what makes this dish unforgettable.
Ingredients You Need
Tantanmen requires a few ingredients that probably aren’t pantry staples, but they’re easy to find in any Asian grocery store. Here’s what you’ll need:
- Sesame oil: Adds a rich, nutty aroma and base flavor to the sauce. Be sure to choose one that is 100% sesame oil as many products on the market call themselves sesame oil but are really soy oil combined with sesame oil for flavor.
- Doubanjiang: A spicy fermented bean paste that brings heat and umami. Look for it in the condiment aisle of an Asian market. You’ll find it in jars or in plastic tubs similar to the ones gochujang comes in.
- Garlic: Freshly minced for a punch of flavor.
- Ginger: Grated to add warmth and depth.
- Scallion: Sliced and used for both cooking and garnish.
- Ground pork: Provides a savory, meaty foundation.
- Soy sauce: A salty, umami-rich base.
- Sake: Adds a subtle sweetness and depth of flavor. You can substitute dry white wine, Shaoxing wine, or dry sherry if you don’t have sake.
- White miso paste: Balances the dish with a touch of sweetness and gives it a creamy texture.
- Japanese sesame paste: Made of ground toasted sesame seeds, this paste has a deep nuttiness. Chinese sesame paste is very similar. If you don’t have either, substitute with all-natural peanut butter. Many recipes say to substitute tahini, but while tahini is made from raw or lightly toasted sesame seeds, Japanese or Chinese sesame paste is made from sesame seeds that have been deeply toasted, giving them a whole different flavor.
- Water: Thins out the sauce to the perfect consistency.
- Chili oil: Adds heat and fragrance—use homemade or store-bought.
- Ramen noodles: The star of the dish. I used fresh noodles, but if you can’t get fresh, ones, then use good quality dried ones (not instant).
- Sichuan peppercorns (optional): For a numbing heat that complements the chili oil.
How to Make Tantanmen
Despite the rich flavors, Tantanmen is surprisingly simple to make. Here’s how to pull it all together:
- Heat sesame oil in a skillet until it shimmers. Stir in doubanjiang, garlic, ginger, and scallions, releasing their aromas.
- Add ground pork and cook until it’s browned and crumbly.
- Stir in soy sauce, sake, white miso, and sesame paste, letting them meld with the pork. Add water and bring to a boil.
- Lower the heat and stir in chili oil and let the sauce simmer until it thickens and develop its flavors.
- Cook the ramen noodles according to package instructions, then drain well.
- Divide the noodles among serving bowls. Serve the sauce on the side, encouraging diners to swirl their noodles before seasoning.
Expert Tips for Success
Tantanmen is all about balance, and a few small tweaks can make a big difference. Here are my tips for nailing it:
- Prep ahead: Have all your ingredients ready to go before you start cooking; this dish comes together quickly.
- Customize the spice: Add chili oil gradually, tasting as you go. You can always add more at the table.
- Toast your peppercorns: If using Sichuan peppercorns, toast them lightly before serving to bring out their unique aroma.
More Ways to Use Ramen Noodles
Ramen noodles are incredibly versatile, making them a great pantry staple. Beyond Tantanmen, you can use them in dishes like Garlic Chili Oil Noodles for a quick, spicy stir-fry or Udon Noodle Soup for something more comforting. Of course, they’re the perfect choice for a bowl of Gochujang Ramen, too. These noodles also work well tossed with soy sauce, sesame oil, and your favorite veggies for a simple weeknight dinner.
Tantanmen
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon doubanjiang
- 1 garlic clove minced
- 1 1/2 teaspoons grated ginger
- 1 scallion sliced
- 1/2 pound ground pork
- 1/4 cup soy sauce
- 1 tablespoon sake
- 1 tablespoon white miso paste
- 2 tablespoons Japanese sesame paste
- 1 cup water
- 1 teaspoon chili oil
- 12 ounces dried ramen noodles
- Ground Sichuan peppercorns optional
Instructions
- Make the Base: Heat sesame oil in a skillet over medium-high heat. Add doubanjiang, garlic, ginger, and scallions. Stir until fragrant.
- Cook the Pork: Add ground pork and cook, stirring frequently, until browned.
- Build the Sauce: Stir in soy sauce, sake, white miso, and sesame paste. Add water and bring to a boil. Reduce heat and stir in chili oil. Let simmer for 5 minutes.
- Cook the Noodles: Prepare ramen noodles according to package instructions, then drain.
- Serve: Divide noodles into bowls. Serve sauce on the side and pass Sichuan pepper at the table if desired.
Notes
2. Substitute dry white wine, dry sherry, or Shiaoxing wine for the sake if necessary.
Nutrition
Robin Donovan is an AP syndicated writer, recipe developer, food photographer, and author of more than 40 cookbooks including the bestsellers Ramen Obsession and Ramen for Beginners. Her work is featured by major media outlets including Huffington Post, MSN, Chicago Sun-Times, Orlando Sentinel, Buzzfeed, Cooking Light, Mercury News, Seattle Times, Pop Sugar, and many others. More about Robin