Let’s make delicious, spicy Tantanmen. The soy milk adds a smooth, mellow flavor to the rich, spicy broth. So delicious!
Please leave a 5 star rating if you like the recipe! 🙂
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Noodles
120 g Fresh Ramen Noodles
Broth
1 1/2 tbsp White Sesame Paste 1 tbsp Soy Sauce 1 tsp Vinegar 1-1 1/2 tbsp Long Green Onions (Naganegi) chopped 1 tbsp Sichuan Chili Oil 150 ml Chicken Stock 150ml water+1 tsp Chinese-style chicken stock powder 100 ml Soy Milk
Meat Mixture (serves 2)
Vegetable Oil 100 g Ground Pork 1 tsp Garlic Cloves chopped 1 tsp Ginger Root chopped 1/2 tbsp Tian Mian Jiang sweet bean sauce 1/2 tbsp Soy Sauce 1 tsp Sake
Toppings
1/4 head Bok Choy Sesame Oil Sichuan Chili Oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let’s make the meat mixture. Add the vegetable oil to a pan and turn on the burner. Place the ground pork into the heated pan and cook it thoroughly. Stir-fry until the pork completely turns white and the juices run clear.
- Add the chopped garlic and ginger root. Stir-fry until it starts to grow more fragrant.
- Add the tian mian jiang (sweet bean sauce) and the soy sauce. Distribute the sauce evenly and continue to stir to avoid burning.
- Add the sake. Reduce the liquid and then place the meat mixture onto a plate.
- Let’s make the soup base. In a bowl, combine the white sesame paste, soy sauce and vinegar. As shown, press the mixture with a spatula a little at a time to mix thoroughly. This will help to avoid separation.
- When the soup base is completely combined, add the chopped long green onion and the hot chili oil.
- Add the sesame oil to a pot of boiling water. Cut the bottom of the bok choy, detaching the outer leaves. Then, cut the leaves into 3 pieces.
- Place the firm stalks into the pot. Next, add the leafy part. Remove and place onto a plate.
- Combine the Chinese-style chicken stock and the soy milk in a pot. Heat the pot on the lowest possible heat and lightly stir the stock.
- Let’s make the Tantanmen. Place the fresh ramen noodles into the same pot of boiling water. Lightly loosen up the noodles with chopsticks.
- Pour the heated chicken stock into the bowl, gently combining the soup base.
- The noodles should be slightly firm so avoid overcooking. Using a mesh strainer, remove the excess water thoroughly. Then, place the noodles into the bowl.
- Place the bok choy onto the noodles. Add the meat mixture next to the vegetables. Finally, drizzle on the hot chili oil to taste.
Recipe Notes
The sesame oil gives the bok choy a glossy texture, making the vegetables visually appealing.
You can adjust the amount of the hot chili sauce so that people who don't like spicy foods can also enjoy the Tantanmen.
For a substitute vegetable, spinach or komatsuna goes great with this recipe.
I used to live in Japan. There was a shop nearby that had delicious tantanmen. I used to eat it at least once a week. Now I can make it whenever I want, even though I’m back at home in the US! This is my favorite noodle dish. Thank you for the recipe!
We are so glad to hear that you enjoy making Tantanmen in the U.S. using our recipe!🍜🐩👩🍳😍 Thank you❣️
Today is the first time we made Ramen, and your Tantanmen recipe is the one we used. Absolutely delicious, thank you so much!
So happy to hear that your first attempt to make ramen was successful.🍜😊👌 Thank you so much for trying our Tantanmen recipe.💞
Yours looks way more delicious than mine! Such a great post and I hope you can check out my tantanmen recipe on my website and comment what you think: http://nyamwithny.com/nyam-recipes-tantanmen/ I can see from your recipe that there are quite a number of ingredients that I’m missing so I’m planning to refine my recipe and follow yours. I’ll get back to you with the results!
I would like to try your tantanmen using udon noodles!😋💓
Looking forward to trying out this recipe! How long should you boil the bok choy?
The cooking time depends on the amount of bok choy.😊 For one person, boil the firm stalks for 10 to 20 seconds and then add the leafy part. Sorry for the late reply.🙇 Hope you can try this recipe soon.🍜🐩👩🍳💓
Hi Chef and Francis I love your Japanese Cooking show
Thank you for your support!🐩👩🍳💓 Always glad to hear that you enjoy our cooking show.😋