Chilled Dan Dan Noodles (Hiyashi Tantanmen) Inspired by a Master Chef

Name: Chilled Dan Dan Noodles (Hiyashi Tantanmen) Inspired by a Master Chef
Yield: Serves 2 servings
Ingredients: 2 servings Chinese noodles; About 3.5 oz (100g) ground pork or mixed ground meat; 1 tablespoon miso; 1 tablespoon soy sauce; 1 tablespoon sugar; 2 tablespoons sake (or dry sherry); 3 tablespoons peanut butter; 3 tablespoons milk; 1 tablespoon toasted sesame seeds; 1 tablespoon miso; 1 tablespoon soy sauce; 1 tablespoon sugar; 1 tablespoon chicken bouillon powder; 1 cup hot water (about 240 ml); 1 cup cold water (about 240 ml); 5 –7 ice cubes (about 1 cup); 2 tablespoons chili oil; 1 tablespoon sesame oil; 1 bunch spinach; 1 handful bean sprouts; Pinch black pepper

サエミヤ @cook_40048307

I adapted a master chef’s recipe to fit our home kitchen! Even if you don’t have Chinese sesame paste, you can make delicious Dan Dan noodles at home using peanut butter. Give it a try!
Recipe background:
I was inspired after seeing this on TV and decided to try it at home! With my own twist, I created a tasty chilled Dan Dan noodle dish.

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Ingredients

Serves 2 servings

2servings Chinese noodles
For Meat Miso:
About 3.5 oz (100g) ground pork or mixed ground meat
1 tablespoonmiso
1 tablespoonsoy sauce
1 tablespoonsugar
2 tablespoonssake (or dry sherry)
For Soup:
3 tablespoonspeanut butter
3 tablespoonsmilk
1 tablespoontoasted sesame seeds
1 tablespoonmiso
1 tablespoonsoy sauce
1 tablespoonsugar
1 tablespoonchicken bouillon powder
1 cuphot water (about 240 ml)
1 cupcold water (about 240 ml)
5–7 ice cubes (about 1 cup)
2 tablespoonschili oil
1 tablespoonsesame oil
For Garnish:
1 bunchspinach
1 handfulbean sprouts
Pinchblack pepper

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Steps

1

Make the meat miso: Heat a frying pan and add the ground meat. Cook until the juices have mostly evaporated and the meat is no longer watery.
2

Combine all the miso ingredients and add to the pan. Cook, stirring, until the mixture is almost completely reduced, then remove from heat just before it dries out.
3

Make the soup: In a bowl, thoroughly mix all the soup ingredients except the hot water. Gradually add the hot water, stirring until smooth.
4

Once smooth, add the cold water and ice cubes to chill the soup. Stir in the chili oil and sesame oil.
5

Blanch the spinach and bean sprouts briefly, drain well, and chill in the refrigerator.
6

Cook the Chinese noodles according to package directions, adding about 1 extra minute. When done, rinse the noodles in ice water to cool and firm them up.
7

Drain the noodles thoroughly and place them in serving bowls.
8

Pour the chilled soup over the noodles. Top with the chilled vegetables and meat miso in the center. Finish with a sprinkle of black pepper and serve!