Tantanmen Ramen. Tantanmen is Japanese ramen version of dandanmian (dandan noodles), a noodle dish originating from Chinese Sichuan cuisine. It's much smoother and easier to adopt Sichuan flavor, so you must try! This is my new ramen recipe in awhile, so I know how excited you are right now!

It consists of fresh wheat-based ramen noodles served in a savoury broth of sesame or peanut paste and soy milk. It's topped off with crispy minced pork cooked in a mouthwatering blend of seasonings including garlic, ginger and doubanjiang (fermented bean paste). Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. You can have Tantanmen Ramen using 23 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Tantanmen Ramen

You need of Tare.
It's 9 tbsp of Tsuyu (Japanese soup base sauce).
Prepare 6 tbsp of Tahini.
You need 3 tbsp of chili oil.
It's of Meat.
It's 500 g of minced pork.
It's 6 tbsp of chili oil, approximately.
It's 9 cloves of garlic, chopped.
You need Half of an inch ginger, chopped.
You need 3 tbsp of hoisin sauce.
You need 3 tbsp of oyster sauce.
It's 9 tbsp of rice wine or any dry white wine.
It's of Soup base.
You need 3 cups of water.
Prepare 6 cups of unsweetened soy, oats or cashew milk.
It's 2 of chicken bouillon.
It's of Noodles and toppings.
Prepare 3 portion of dried or fresh ramen noodles, cooked per instruction.
You need of Bakchoy, blanched.
It's 3 of ramen eggs.
It's Handful of bean sprouts, blanched.
Prepare of Spring onion.
You need of Chili oil, as desired.

Rich, creamy, and nutty flavoured ramen broth with spicy pork and noodles - Tantanmen ramen is a flavourful soup that is easy to make and delicious to eat! It's a delicious but quite heavy ramen. Tantanmen is really nice with the addition of sliced roast pork belly along with the mince, or you could even replace all pork with chicken. Tantanmen（担々麺）is the Japanese take on Dan Dan noodles.

Tantanmen Ramen instructions

To make the tare, mix all ingredients until well combined. Set aside..
To cook the meat, heat the chili oil, and sauté the garlic and ginger for about 1 minute. Add the hoisin and oyster sauce and sauté for about 2 minutes. Add the meat and stir fry on high heat. Add a splash of wine and continue to saute the meat until there is no more moisture and the meat is cooked through. Set aside..
To make the soup base, combine water, milk and chicken bouillon in a pot. Turn on heat and bring to a light simmer. Keep warm..
To assemble, put about 2 tbsp of tare in the bottom of the bowl then then add the soup base. Add the ramen noodles and the toppings. Garnish with green spring onion onion and additional chili oil as desired..

In this dish, ramen noodles are swimming in a deliciously balanced soup with hot spiciness from chili oil and a melow nutty sweetness from soy milk and sesame paste. The best part about Tantanmen is that the broth does not need to be cooked for hours! Tantanmen（担々麺）is the Japanese take on Sichuan Dan Dan noodles. In this dish, yummy ramen noodles are swimming in a deliciously balanced soup with hot spiciness from rayu Japanese chili oil and a melow nutty sweetness from soy milk and sesame paste. Heat the pot on the lowest possible heat and lightly stir the stock.