Tantanmen (Tan Tan Ramen)

5 from 2 votes

Tantanmen is a delicious ramen dish made with chewy noodles served in a spicy, nutty broth and topped with seasoned pork and pak choi. You won't believe how quick and easy it is to make, so impress your friends and family with this restaurant-worthy dish!

Prep Time5

Cook Time10

Total Time15

Course Dinner, Lunch, Main Course

Cuisine Fusion, Japanese

Servings servings

Calories 615

Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Dinner, Lunch, Main Course

Cuisine: Fusion, Japanese

Servings: servings

Calories: 615

Equipment

Noodle strainer

Ingredients

Meat

▢ 30 g green onion white part
▢ 1 tsp sesame oil
▢ 150 g ground pork see note for vegetarian option
▢ 1 pinch salt and pepper
▢ 1 pinch sugar
▢ 1 dash soy sauce
▢ 1 tsp grated ginger root or ginger paste
▢ 1 tsp grated garlic or garlic paste
▢ 1 tbsp chili bean sauce (tobanjan)

Broth

▢ 4 tbsp white sesame paste (nerigoma) or smooth peanut butter
▢ 2 tsp ground sesame seeds
▢ 2 tbsp tsuyu sauce or soy sauce
▢ ½ tsp rice vinegar
▢ 2 tsp chili oil
▢ 4 tsp Chinese-style chicken bouillon powder see note for vegetarian option
▢ 600 ml water

Tantanmen

▢ 2 portions ramen noodles
▢ 100 g pak choi
▢ 2 tbsp green onion green part, finely sliced to garnish
▢ chili oil

Instructions

Seasoned Meat

Finely dice the white part of 30 g green onion.
Heat a frying pan on medium heat and add 1 tsp sesame oil. Once hot, add 150 g ground pork with 1 pinch salt and pepper and fry until sealed.
Add half of the finely diced green onion, 1 pinch sugar, 1 dash soy sauce, 1 tsp grated ginger root, 1 tsp grated garlic and 1 tbsp chili bean sauce.
Stir fry until the liquid is completely reduced, then remove from the heat and place a lid on top to keep it warm.

Tare and Broth

Bring a pot of water to a boil for your noodles. While you wait, prepare the serving bowls and add the following to each bowl to make the "tare": 1 tbsp tsuyu (or soy sauce), 1 tsp ground sesame seeds, ¼ tsp rice vinegar, 1 tsp chili oil, 2 tbsp sesame paste (or smooth peanut butter) and divide the other half of finely diced green onion between each bowl. Whisk thoroughly.
Boil 600 ml water for the broth and mix in 4 tsp Chinese-style chicken bouillon powder. Mix until dissolved and then pour 300ml into each serving bowl. Mix until well combined. (If using dry noodles, I recommend doing this step later when the noodles are almost ready.)

Noodles

Wash 100 g pak choi and cut off the roots.
Boil 2 portions ramen noodles and set a timer for 1 minute less than the time stated on the packaging.
When the timer goes off, add the pak choi to the pot and cook for the remaining 1 minute. Remove from the heat and drain the water.
Divide the noodles between each bowl and top with the seasoned pork.
Place the blanched pak choi on top and garnish with 2 tbsp green onion and a drizzle of chili oil.
Enjoy!