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This was super easy and tasted phenomenal! I was curious about the peanut butter but it turned out delicious. I will be making this again.
★★★★★
– Morgan
Think tan tan ramen is too advanced for a weeknight? You’d be wrong. Compared to my shio ramen, shoyu ramen, and miso ramen, this is shockingly easier.
The secret? A creamy, spicy broth that builds flavor in minutes, not hours. Once you taste that silky sesame-chili swirl, you’ll wonder how such depth came so fast.
Easy Tantanmen
Recipe Snapshot
- What is it? A quick, creamy, and spicy tan tan ramen you can make on a busy weeknight.
- Flavor profile: Nutty, Savory, Bold
- Why you’ll love this recipe: Most ramen recipes demand 60 mins, but this one delivers the same restaurant depth in under 30 minutes, solving the eternal weeknight dilemma of fast or good by offering both.
- Must-haves: Sesame paste, Chili bean paste, Ground pork (or other meat)
- Skill Level: Easy
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What is Tantanmen?
Tantanmen (担々麺), often called Tan Tan Ramen, is Japan’s creamy, spicy take on the classic Chinese Dan Dan Noodles. While the original Sichuan dish is served with a thick, chili-forward sauce, Tantanmen transforms those bold flavors into a silky soup.
You’ll find the soup layered with sesame richness, a touch of heat from chili oil, and savory ground pork seasoned with tobanjan (chili bean paste). It’s the perfect recipe when you’re craving something that feels authentically Asian but totally doable in your own kitchen on a weeknight.
Tan Tan Ramen Ingredients
What You’ll Need for Tantanmen
- Ground pork: Standard ground pork works beautifully, but if you want a meatier, more robust texture, try a 70% pork/30% beef blend. Ground chicken or turkey makes a lighter version that still delivers on flavor.
- Chili bean paste: A fermented broad-bean and chili paste (doubanjiang/Toban Djan) that delivers savory heat and that glossy brick-red aroma. If you skip it, the bowl tastes flat. It’s commonly stocked at Asian markets.
What You’ll Need for Tantan Ramen Soup
- Smooth peanut butter & sesame paste (neri goma): Together, these create that luscious, creamy tan tan broth that coats every noodle. Sesame paste (sometimes labeled “neri goma” or “Chinese sesame paste”) brings authentic nutty depth, while peanut butter adds body and a hint of sweetness. You can use just one if that’s what you have.
Substitution Ideas
- Sesame paste substitutes: Tahini works perfectly. It’s the Middle Eastern cousin of Asian sesame paste, with the same nutty richness. Just stir it well before using since the oil separates.
- Ramen noodle substitutes: Udon or soba noodles both work beautifully here since this is such a sauce-forward dish.
- Sake substitutes: Shaoxing wine is the best option for this recipe, but dry sherry or even white wine will deglaze the pan just as effectively.
- Japanese leek (negi) substitutes: Regular onion, shallot, or leek white is a perfect swap.
Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!
How to Make My Easy Tantanmen
Before you start (Mise en place):
- Finely dice white part of negi.
- Grate your ginger and garlic using a Japanese oroshigane grater or a Microplane.
- Drop your kombu into measured water. This is optional. You can make this dish with plain water.
If you don’t have ready-made kombu dashi on hand, measure your water the night before (or morning of, or at minimum 30 minutes ahead), drop in the kombu, cover, and refrigerate.
i. Preheat your skillet over medium heat until the surface is hot. Add your neutral oil and chili oil, then toss in the doubanjiang (chili bean paste) and sliced dried chilies.
Stir gently for 60 seconds, watching as the oil transforms into a vibrant, chile-stained red. You’re blooming the spices here.
Heating spices and chili pastes briefly in oil develops aroma and rounds harsh edges. Stop as soon as you see red oil and smell a nutty, savory scent to avoid bitterness. If the pan runs hot, lift it off the burner for a few seconds and stir to cool.
ii. Spread your ground pork in a thin, even layer across the pan and resist every urge to touch it for a full 2 minutes.
iii. Flip and cook 1 minute on the second side.
iv. Then break the meat into coarse chunks while adding the grated ginger, garlic, and half of your minced leek. Stir-fry for 1 minute until the aromatics perfume your kitchen.
v. Deglaze with sake, letting it hiss and steam as it lifts every browned bit stuck to the pan. Cook until the liquid evaporates and the meat looks glossy and concentrated.
vi. Finish with white pepper.
vii. Remove from heat, cover, and keep warm.
Ramen’s golden rule: noodles come last. Noodles turn gummy and sad if they sit, but this seasoned pork? It’s totally fine at room temperature. Cook it first, set it aside covered, and you’ll breeze through the final assembly without any frantic juggling.
i. Set a pot of water to boil for your noodles. It’ll take a few minutes, giving you time to build your tare (the flavor base).
ii. In each serving bowl, combine soy sauce, sugar, ground sesame seeds, chili oil, sesame paste, peanut butter, and the remaining half of your minced leek white.
iii. In a separate pot, bring your kombu dashi (or water) to an almost boil.
iv. And whisk in the Chinese-style chicken bouillon powder until dissolved.
v. Turn off the heat immediately, then stir in unsweetened soy milk.
vi. Now comes the critical emulsification: pour the hot soup into each bowl gradually, stirring vigorously after each pour. You’re creating a cloudy, unified emulsion where the fats and liquids bond instead of separating. The result should look creamy and opaque, not oily or split.
Ramen shops in Japan mix tare and soup per bowl, but if you struggle to divide liquids evenly, there’s no shame in combining everything in one large container first, then dividing. You’ll guarantee consistent flavor across every serving.
And this soup can be stretched to 3 portions, so it’s especially helpful if you’re stretching this recipe to 3 portions instead of 2.
vii. Finish with a splash of rice vinegar.
Many of these ingredients (chicken bouillon powder, doubanjiang, sesame paste, peanut butter, soy milk…etc) vary wildly by brand. Plus, Japanese ramen broths run more intensely seasoned than Western soups might. Taste at this stage and adjust. Your noodles are plain, so aim for slightly more salt than feels perfect on its own. That extra punch will balance beautifully once the noodles soak it up.
i. Wash bok choy and trim off the tough root ends. Drop your ramen noodles into the boiling water and set a timer for 1 minute less than the package directs.
I personally love thin fresh ramen noodles for this. But if fresh noodles aren’t available near you, high-quality dried ramen noodles are your next best bet, followed by my spaghetti ramen hack (yes, really!). And since this is such a rich, sauce-forward dish, even udon or soba noodles will taste delicious.
Want to try making fresh ramen noodles at home? Check out the video below for a step-by-step guide.
ii. When the timer rings, add the bok choy directly to the noodle pot and cook together for that final minute. The bok choy wilts just enough to stay crisp-tender while the noodles finish. Drain everything together.
Worth repeating: never cook noodles early. The texture crashes hard if they sit even a few minutes. Everything else can wait, but noodles cannot. Time your final assembly so the noodles hit the bowl steaming hot.
i. Divide the drained noodles between your prepared bowls of tare-soup mixture, using tongs to twirl them into neat portions if you’re feeling fancy. Top each serving with a generous mound of the seasoned pork, then nestle the bok choy alongside.
ii. Scatter thinly sliced green onions and crushed peanuts over the top and drizzle with extra chili oil to taste.
Quick heads-up just in case. This isn’t meant to be slurped like regular soup. Ramen broth coats and flavors the noodles. You’re not expected to drink the whole bowl (though some enthusiasts do).
If you want to sip it after noodles, dilute with hot water to your preference. Leftover broth stores fine. Just reheat, cook fresh noodles, and you’ve got round two in under 10 minutes.
Essential Tips & Tricks
- Cook the seasoned pork first and set it aside covered. It stays perfectly fine at room temperature while you prep everything else. Noodles must be cooked last or they’ll turn gummy.
- Emulsify the soup into the tare gradually, not all at once.
- Taste and adjust your broth before cooking the noodles. Brands vary wildly in saltiness and richness. Your broth should taste slightly more seasoned than feels perfect on its own. The plain noodles will dilute it to the right balance.
- Set a timer for 1 minute less than the package directs for your noodles. Add the bok choy when the timer rings and cook together for that final minute.
- This broth is concentrated. It’s meant to coat noodles, not be sipped like soup.
With these simple tips in mind, you’re set for success every time you make tantanmen.
Storage & Meal Prep
Fridge: Store seasoned pork separately in an airtight container for up to 2-3 days. The tare (sauce base) and soup can be combined and refrigerated in a sealed container for 3-4 days. Do not store cooked noodles.
Freezer: The seasoned pork in a freezer-safe in a sealed container for up to 1 month. Other elements are not suitable for freezing.
Meal Prep: This recipe works best as a component-based meal prep rather than a fully assembled dish. Prepare the seasoned pork up to 3 days ahead and refrigerate. Steep kombu in water overnight the day you plan to cook
Reheating: Warm the seasoned pork in a covered skillet over medium-low heat.
What to Serve With This Recipe
Tantanmen FAQ
It’s moderately spicy, like restaurant-level tan tan ramen. To reduce heat, cut the chili bean paste. To increase, drizzle extra chili oil at the end so you can control intensity per bowl.
Use thin fresh ramen noodles for the best result. Otherwise, use my spaghetti ramen hack or other type of noodles like udon noodles.
Yes, with adjustments. Replace the pork with crumbled firm tofu or plant-based ground meat, cooking it the same way to develop that caramelized crust. Swap chicken bouillon for vegetable bouillon.
The history goes back to one of the most famous Chinese-born chefs called “Chén Jiànmín (陳建民)”, who came to Japan in the 1950s. He is the most significant contributor to well-loved Chuka dishes in Japan. Tantanmen is one of the examples of dishes he introduced to Japan and modified to Japanese tastes.
Other famous dishes introduced by Chen include Mopo Tofu (麻婆豆腐), Ebi chili, and Ebi mayo. Since then, Tantanmen has been loved for decades, and now different forms of Tantanmen have been created in various regions across Japan, such as:
Katsuura Tantanmen (Extra spicy and hot)
Shirunashi Tantanmen (Soupless Tantanmen)
Odawara Tantanmen (Thicker soup with a sweeter taste)
Of course, if you go to supermarkets or convenience stores in Japan, you will see multiple instant Tantanmen! This just shows how much we love Tantanmen!
Did You Try This Recipe?
I would love to hear your thoughts!
💬 Leave a review and ⭐️ rating in the comments below. 📷 I also love to see your photos – submit them here!
More Japanese Ramen Recipes
Looking to expand your noodle repertoire? Browse through my collection of easy ramen recipes!
Easy Tantanmen (Tan Tan Ramen)
Ingredients
Meat
- ½ tbsp cooking oil neutral
- 1 tsp chili oil (rayu)
- 2 tsp chili bean sauce (toban djan)
- 1 tsp dried red chili pepper sliced
- 150 g ground pork or 70/30 pork-beef mix, chicken, turkey, vegetarian ground meat alternative
- 1 tsp grated ginger root or ginger paste
- 1 tsp grated garlic or garlic paste
- 30 g Japanese leek (naganegi) white part finely diced, or onion/shallot
- 1 tsp sake or Shaoxing wine, dry sherry, white wine
- 1 pinch ground white pepper or black pepper
Tare (Base Sauce)
- 3 tbsp sesame paste (nerigoma) or Chinese sesame paste, tahini
- 1 tbsp smooth peanut butter unsweetened without bits
- 2 tsp ground sesame seeds
- 2 tsp Japanese soy sauce (koikuchi shoyu)
- 2 tsp chili oil (rayu)
- ¼ tsp sugar
Broth
- 500 ml kombu dashi stock or plain water
- 1 tbsp Chinese-style chicken bouillon powder
- 100 ml unsweetened soy milk
- ½ tsp rice vinegar optional
Noodles and Toppings
- 3 portions ramen noodles
- 1 bunch bok choy (pak choy) or other greens
- finely chopped green onions
- roasted peanuts crushed, optional
- chili oil (rayu) to taste
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- Preheat a skillet over medium and once hot, add ½ tbsp cooking oil and 1 tsp chili oil (rayu). Swirl to distribute, then add 2 tsp chili bean sauce (toban djan) and 1 tsp dried red chili pepper (thinly sliced). Stir fry for 60 seconds to bloom.
- Add 150 g ground pork to the pan and spread in a thin, even layer. Fry for 2 minutes, then flip and fry for 1 minute on the other side.
- Break the meat into coarse chunks, then add 1 tsp grated ginger root, 1 tsp grated garlic and half of 30 g Japanese leek (naganegi) (save the other half for the tare). Stir fry for 1 minute.
- Pour 1 tsp sake into the pan to deglaze and scrape up any browned bits, mixing them into the meat. Stir fry until the liquid has evaporated, then sprinkle with 1 pinch ground white pepper and turn off the heat. Cover with a lid to keep warm for later.
- Start boiling a pot of water to cook your noodles. While you wait, mix the tare ingredients together in a bowl. Pour 500 ml kombu dashi stock (or water) into a pot and heat to almost boiling.
- Remove the kombu, then whisk in 1 tbsp Chinese-style chicken bouillon powder until dissolved. Turn off the heat and add 100 ml unsweetened soy milk.
- Make a tare by mixing 3 tbsp sesame paste (nerigoma), 1 tbsp smooth peanut butter, 2 tsp ground sesame seeds, 2 tsp Japanese soy sauce (koikuchi shoyu), 2 tsp chili oil (rayu) and ¼ tsp sugar. You can divide it between serving bowls, or mix it all together and divide it after.
- Combine the tare and hot broth. (If your noodles take a long time to cook, do this in the last 1-2 minutes)Individual method: Divide the tare between warmed serving bowls, then gradually add an equal amount of broth to each bowl while whisking continuously. Finish with a dash of rice vinegar in each bowl.Bulk method: Gradually pour all of broth over all of the tare, whisking vigorously until combined, then add ½ tsp rice vinegar and divide between serving bowls.
- Wash 1 bunch bok choy (pak choy) and trim off the tough root ends. Boil 3 portions ramen noodles and set a timer for 1 minute less than the packaging states.
- When the 1 minute timer sounds, add the bok choy and boil them together with the noodles for 1 minute, then strain.
- Divide the noodles between serving bowls, placing them gently in the soup and topping with the seasoned ground pork, blanched bok choy, finely chopped green onions and crushed roasted peanuts. Finish with chili oil (rayu) to taste and enjoy!
So delicious and easy to make! Will definitely be making this a lot from now on!
Thank you so much for the review, I’m so happy you liked it! 😀
This was super easy and tasted phenomenal! I was curious about the peanut butter but it turned out delicous. I will be making this again.
Hi Morgan.
Thank you so much! I’m glad you enjoyed the recipe 🙂
So delicious will make it again for sure !!!
Hi Cynthia,
Thank you for trying this recipe! I’m glad you enjoyed it! 🙂
Yuto
Everyone’s favourite here, way better than any takeout and so easy.
Hi Peti,
I’m so happy to hear that! Knowing it’s become a favorite means a lot, thank you for sharing that with me! 🙂
Yuto