Tantanmen
Tantanmen is Japan’s take on Sichuan dan dan noodles, featuring a rich, nutty dipping sauce and perfectly chewy ramen noodles. Swirl the noodles in the sauce for a spicy, creamy bite every time.
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
1. Substitute all-natural peanut if you can’t find Japanese or Chinese sesame paste, though the flavor will be a bit different.
2. Substitute dry white wine, dry sherry, or Shiaoxing wine for the sake if necessary.
2. Substitute dry white wine, dry sherry, or Shiaoxing wine for the sake if necessary.
Nutrition
Calories: 615kcalCarbohydrates: 62gProtein: 22gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 41mgSodium: 2772mgPotassium: 376mgFiber: 3gSugar: 4gVitamin A: 48IUVitamin C: 2mgCalcium: 55mgIron: 5mg
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