During hot weather, wouldn’t you like to enjoy spicy food? We are making spicy and refreshing Hiyashi Tantanmen noodles. The noodles hold the rich and thick sauce very well. This is spicy but you’ll be addicted to the delicious flavor.
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Noodles
2 packages Hiyashi Chuka Noodles substitute: fresh ramen noodles
Meat Mixture
120 g Ground Beef and Pork or single ground meat 1 tbsp Garlic Cloves chopped 1 tbsp Ginger Root chopped 20 g Long Green Onions (Naganegi) white part, coarsely chopped 1/2 tsp Doubanjiang chili bean paste 1 tsp Red Miso 1 tsp Sugar 1 tsp Soy Sauce 1 tbsp Sake Vegetable Oil
Sauce
24 g Roasted Walnuts 2 tbsp Soy Sauce 2 tsp Vinegar 3 tbsp White Sesame Paste 1/2 tsp Doubanjiang chili bean paste 160 ml Chicken Stock 1 tsp chicken stock powder+160ml lukewarm water Sichuan Pepper to taste
Toppings
1 Tomato cut into 1cm/0.4" thick sticks 2/3 Cucumber shredded 4 tbsp Spring Onion Leaves chopped, substitute: coriander leaves or garlic chives Shiraganegi white part of a long green onion (16cm/6.3"), shredded Sichuan Chili Oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let's make the sauce. Grind the walnuts with a suribachi mortar and surikogi pestle. You may leave a coarse grind if so desired.
- Add the soy sauce and vinegar. Stir to combine. Add the white sesame paste and doubanjiang also known as chili bean paste and mix.
- Gradually add the chicken stock to the sauce while combining it evenly. You can also use soy milk instead of the chicken stock. Add the Sichuan pepper to taste and stir to mix. Chill the sauce and the donburi bowl in the fridge.
- Let's prepare the seasoning for the meat mixture. Add the sugar to the red miso in a bowland combine the mixture well. Add the soy sauce and sake. Stir to dissolve the miso thoroughly.
- Let's make the meat mixture. Add the vegetable oil to a pan and turn on the burner. Distribute the oil. Then, place the ground beef and pork mixture into the heated pan. You can also use a single ground meat.
- Stir-fry until all the redness in the meat has disappeared. Add the chopped garlic and ginger root. Continue to stir-fry.
- When the aroma grows stronger, add the coarsely chopped long green onion. Thoroughly stir-fry until the onion softens.
- Reduce the heat to low. Make a space in the center of the pan. Add a small amount of vegetable oil and doubanjiang, chili bean paste to the space. Stir-fry the doubanjiang and bring out the aroma and pungent flavor.
- Add the seasoning to the meat.
- Distribute it evenly and stir-fry until the liquid is reduced almost completely. Place the meat mixture into a bowl.
- Let's cook the noodles. Place the hiyashi chuka noodles into a large pot of boiling water and follow the cooking time on the package.
- Using a mesh strainer, rinse the noodles with running water. Then, quickly place the noodles into a bowl of ice water.
- Let's make Hiyashi Tantanmen. Pour the sauce into the chilled bowl.
- Thoroughly rinse the noodles to remove the gooey texture on the surface. Be sure to chill the noodles with ice water to create an extremely refreshing texture. Strain the noodles with a mesh strainer and squeeze out the excess water thoroughly.
- Place the noodles into the bowl. Arrange the tomato cut into sticks, thickly shredded cucumber, meat mixture and chopped spring onion leaves.
- Place the shiraganegi, shredded white part of a long green onion onto the center. Finally, drizzle on the hot chili oil.
Recipe Notes
You can substitute regular fresh ramen noodles with the hiyashi chuka noodles. In that case, cook the noodles for a slightly longer time instructed on the package otherwise chilling in ice water makes the noodles too firm.
If you use Tianmianjiang, sweet bean sauce instead of the red miso, check out our previous Tantanmen recipe on how to make the meat mixture.
To make the shiraganegi (shredded white part of a long green onion), check out our yakibuta ramen recipe.
