Easy Tantanmen Ramen
This easy Tantanmen Ramen recipe brings the bold, spicy flavours of Japanese ramen to your kitchen in just a few simple steps.
Inspired by the classic Chinese Dan Dan Noodles, this soupy version features a creamy sesame base with a kick of chilli oil, paired with tender ground pork and fresh veggies. Customisable and quick to make, it’s the perfect comfort food for any time you're craving something hearty with a little heat.
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About this recipe
Tantanmen Ramen is a Japanese twist on the Sichuan-style Dan Dan Noodles. While Dan Dan Noodles are typically served dry with spicy minced pork, Tantanmen Ramen features a rich, creamy broth that makes it extra comforting.
The base is a delightful blend of sesame paste (or peanut butter), chilli oil, soy sauce, and either chicken or pork broth, creating a deliciously hearty soup full of nutty, spicy, and umami flavours.
The dish is crowned with seasoned ground pork, cooked with garlic, ginger, and spicy seasonings, which adds an irresistible kick. It’s often topped with fresh vegetables and a perfectly marinated ramen egg (ajitama) to enhance the flavours and textures.
The beauty of Tantanmen lies in its balance between fiery spice and creamy richness, making it the perfect dish for any day - especially when you’re craving comfort food.
This Japanese adaptation of Dan Dan Noodles offers a comforting bowl of ramen with a soupy base, unlike the dry version of its Chinese counterpart. The noodles, usually thin and springy, soak up all the bold flavours of the broth, creating a satisfying slurp in every bite.
The spice level is easily adjustable, so whether you like it mild or hot, Tantanmen Ramen can be customised to suit your taste. Whether you're looking for something quick and satisfying or eager to try new flavours, Tantanmen Ramen is a must-try.
This easy recipe simplifies the traditional process, offering a customisable and flavour-packed ramen experience that will leave you craving more.
Why You’ll Love This Recipe
- Simple Ingredients: Pantry staples like soy sauce, sesame paste, and garlic come together to create magic.
- Customisable: Adjust the spice level, protein, or vegetables to suit your taste.
- Quick and Easy: This recipe can be ready in under 30 minutes—perfect for weeknight dinners.
Ingredients
- 2 servings of noodles of your choice. I used somen noodles here
For the sauce base
- 2 tbsp peanut butter, or better, sesame paste
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 1-2 tbsp chilli oil
For the pork mince topping
- 200g pork mince
- 1 tbsp Chinese doubanjiang
- 1 tbsp Chinese cooking wine, optional
- 1 tbsp light soy sauce
- 1 tsp minced garlic
- 1 tsp grated ginger
For the soup base
- 500ml chicken stock
- 300ml soy milk
- 1 tbsp chilli oil, optional
Pair it with
Instructions
1. In a saucepan, heat the chicken stock and oat milk (or soy milk) until simmering.
2. While the broth simmers, in a separate bowl, whisk together peanut butter, rice vinegar, soy sauce, and chilli oil.
3. Add the ground pork into a frying pan (you don't have to add any oil here as the pork with release some fat as it renders) and continue cooking until browned, breaking it up with a wooden spoon.
Stir in garlic, ginger, doubanjiang, soy sauce, and Chinese cooking wine. Cook for another minute or two, Season to taste, then set aside.
4. Cook your noodles of choice according to package instructions. In the last minute of cooking, add the pak choi and blanch until slightly softened. Drain the noodles and vegetables, rinsing briefly under cold water to stop the cooking process.
5. To assemble, combine the simmering broth with the peanut butter base. Divide the noodles and vegetables among serving bowls. Top with the cooked pork topping, a ramen egg (if using), and your favourite garnishes like chopped spring onions, sesame seeds, and extra chilli oil if you want it extra hot.
Tips:
- If you can't find doubanjiang, you can substitute with Korean gochujang paste, adjusting the amount to your spice preference.
- Feel free to add other vegetables to the broth, such as mushrooms or carrots, and substitute pork mince with crumbled tofu to make it vegetarian.
- The leftover cooked pork topping can be stored in an airtight container in the refrigerator for up to 3 days and used in other stir-fries or rice bowls.
FAQs
1. Can I make Tantanmen Ramen vegetarian or vegan?
Absolutely! Substitute ground pork with plant-based ground meat or finely chopped mushrooms for a similar texture. Use vegetable broth instead of chicken or pork broth, and ensure your chilli oil and sesame paste are vegan-friendly.
2. What noodles should I use?
Fresh ramen noodles are ideal, but dried or instant ramen noodles work just as well in a pinch. Soba or udon noodles can also be used for a unique twist.
3. How do I make a ramen egg? For detailed recipe, see pairing suggestion attached.
Soft-boil eggs for 6-7 minutes, then transfer them to an ice bath. Marinate in soy sauce, mirin, and a touch of water for at least 2 hours (overnight for best results).
4. Can I make it less spicy?
Yes! Reduce the amount of chilli oil or omit it entirely. You can add a touch of sugar or more sesame paste for a milder, sweeter broth.
5. Can I meal-prep Tantanmen Ramen?
You can prepare the broth, pork, and toppings ahead of time. Store them separately in the fridge for up to 3 days. Cook the noodles fresh when ready to serve to maintain their texture.
Video demonstration
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