Featured Comment:
“This is your third recipe I’m trying and a third 5 star!!! So delicious! Thank you so much for another great recipe!”
– Dee
What do you crave on a scorching summer day? For me, it’s spicy cold noodles! I’m not sure if this is an Asian thing, but I crave spicy as well as cold. So I came up with my creative noodle dish that ticks all my summer requirements.
Meet cold tantanmen with summer vegetables!
Yes, soup and noodles are both icy cold!
The spiciness comes from both seasoned minced meat and the soup itself!
Wanna know how it’s done? Keep reading to find out!
What is Tantanmen?
Tantanmen (担々麺), a popular ramen variation in Japan, draws inspiration from the Sichuan dish dàndàn miàn. While the Chinese original is known for its spicy heat, the Japanese version has evolved into a milder yet spicy noodle dish. It is generally served hot, with a rich, spicy sesame-based broth that warms you up.
But what do you do when you want those bold flavors on a hot summer day? Try cold tantanmen, a cool new twist that keeps the flavor of the original while giving you a break from the heat.
This chilled version turns the hearty soup into a light, invigorating noodle dish that’s perfect for warm weather.
How I Developed This Recipe
You won’t believe how hot Japanese summers have gotten lately! I swear, when I was a kid, it was at least 5°C cooler. On days when the heat is really intense, there’s nothing I crave more than a bowl of cold noodles. That’s why I’ve put together this simple chilled tantanmen recipe.
Have you ever tried making Tantanmen with soy milk? I know it sounds a bit unusual, but I promise you it’s a game-changer! The soy milk makes this amazingly rich soup that’s still light and refreshing. It’s the ideal thing to enjoy on a scorching summer’s day.
Are you feeling the heat where you live? Why not give this recipe a shot? I bet it’ll become your new go-to summer meal!
Key Ingredients & Substitution Ideas
- Ramen Noodles: If you’ve got the time, try making your own ramen noodles for an authentic experience. If you’re short on time, go for high-quality dried noodles. Or, for an accessible alternative, try my popular spaghetti ramen hack. Just avoid using the fried noodles from instant cup noodles, as they won’t give you the texture and flavor you’re looking for.
- Ground Pork: Ground pork is the star of tantanmen in Japan, but feel free to experiment with ground beef or chicken for a different twist.
- Japanese Leek (Naganegi): If you can’t find it, use regular leeks instead. Avoid thin green onion varieties like scallions, as the flavor is a bit too strong for this use. If regular leek is not accessible, use finely chopped round white onions instead.
- Chili Bean Paste & Miso Paste: These are great for flavoring the ground meat. Yellow miso paste is the most versatile, but feel free to use whatever variety you have on hand.
- Soy Milk: The secret to our creamy soup base! For the authentic experience, unsweetened soy milk is the top choice. Other plant-based or dairy milks won’t achieve the same silky texture and nuanced flavor we’re aiming for.
- Tare (Sauce) Ingredients: Don’t be intimidated by the number of components – they simply get mixed together for an easy yet flavorful sauce. You’ll need: chicken bouillon powder, miso paste, sugar, chili oil, toasted sesame oil, ginger paste, garlic paste, ground sesame seeds, oyster sauce, and soy sauce. Feel free to adjust the spice level to your preference.
- Topping Ideas: I’ve used a refreshing mix of cucumber, tomato, chopped green onion, and soft-boiled egg, but feel free to get creative! Add your favorite summer salad vegetables. The goal is to complement the rich soup with fresh, cooling elements.
Curious about the exact brands and products that bring my recipes to life? Discover the brands and ingredients behind my recipes at the Sudachi Amazon Storefront. Explore my handpicked pantry essentials and find your next kitchen favorites!
Jump to Full Recipe MeasurementsVisual Walkthrough & Tips
Here are my step-by-step instructions for how to make Cold Tantanmen at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Heat a little oil in a frying pan over medium heat. Add minced pork, salt, and pepper.
Cook until the pork starts to change color. Add Japanese leek, chili bean paste, and miso paste.
Stir fry to combine.
Continue cooking until the pork is fully cooked and the mixture is well incorporated. Remove from heat and set aside.
In a small saucepan, mix all the sauce ingredients with a little water. Heat over low heat, stirring constantly until the chicken bouillon powder and sugar have completely dissolved. Remove from heat immediately after ingredients are mixed.
The idea is to make a smooth sauce base without fully cooking the ingredients. Heating just until dissolved keeps the fresh flavors of the sauce components.
Mix the cooled sauce base with chilled soy milk.
Cover the mixture with plastic wrap and refrigerate until ready to use.
Preparing the soup ahead of time ensures a thoroughly chilled base for your ramen.
Bring a pot of water to a boil and cook the ramen noodles for a tiny bit longer than the package says. This extra cooking time makes sure the noodles stay nice and texture after chilling.
Drain the noodles in a colander and rinse with cold water. Transfer the noodles to a bowl of ice water to cool completely.
Once the noodles have cooled, put them in a bowl or on a deep plate. Pour the chilled soup over the noodles. Top with the prepared minced meat mixture and your choice of fresh summer vegetables.
I hope you enjoy this Cold Tantanmen recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Cold Noodle Recipes
- Hiyashi Chuka with Homemade Sauce
- Chilled Chicken and Citrus Somen Noodle Soup
- Hiyashi Tanuki Udon
- Zaru Soba (Cold Buckwheat Noodles)
Want more inspiration? Explore my Ramen Recipe Roundup for a carefully selected collection of tasty recipe ideas to spark your next meal!
Hiyashi Tantanmen (Chilled Spicy Ramen)
Ingredients
- 1 tsp cooking oil
- 100 g ground pork
- salt and pepper
- 30 g Japanese leeks (naganegi) finely diced
- ½ tbsp chili bean sauce (tobanjan)
- 1 tsp yellow miso paste (awase miso)
- 300 ml soy milk
Tare (Base Sauce)
- ½ tbsp Chinese-style chicken bouillon powder (granules)
- ½ tbsp yellow miso paste (awase miso)
- ½ tbsp toasted sesame oil
- ½ tbsp oyster sauce
- 2 tbsp ground sesame seeds
- 1 tsp chili oil (rayu)
- 1 tsp soy sauce
- ½ tsp sugar
- ½ tsp ginger paste
- ½ tsp garlic paste
Noodles and Toppings
- 2 portions ramen noodles
- 2 soft boiled eggs halved
- ½ Japanese or Persian cucumber julienned
- 1 tomato medium size, sliced
- 2 tbsp chopped green onions
Instructions
- Heat a pan on medium and add 1 tsp cooking oil. Add 100 g ground pork and season with a pinch of salt and pepper. Once browned, add 30 g Japanese leeks (naganegi), ½ tbsp chili bean sauce and 1 tsp yellow miso paste (awase miso).
- Stir fry until the ingredients are evenly distributed and the pork is cooked through, then remove from the heat and set aside for later.
- Add the tare (sauce) ingredients to a saucepan and heat on low while stirring continuously. Once the sugar and chicken bouillon powder have completely dissolved, remove from the heat (no need to cook fully).
- Pour 300 ml soy milk into a measuring jug and pour in the tare mixture.
- Mix well, cover and refrigerate until it's time to serve.
- Bring a pot of water to a rolling boil and add 2 portions ramen noodles. Boil for 30 seconds to 1 minute longer than the instructions state. Prepare a bowl of ice-cold water with a mesh sieve placed on top. Drain the cooked ramen noodles and transfer straight to the ice water to cool.
- Once nicely cold, drain the noodles and divide them between serving bowls. Pour the broth over the top and garnish with the seasoned ground pork, soft boiled eggs and your choice of summer vegetables.
Hello Yuto,
this is your third recipe I’m trying and a third 5star!!! So delicious!
Thank you so much for another great recipe!
Can’t wait to try more
Greetings from the other side of the world
Hi Dee,
Thank you for trying another & one of the brand new recipes!
I’m happy that you enjoyed this one too! 🙂
Yuto