Rich and Spicy Tantanmen (Japanese Dan Dan Noodles)

Name: Rich and Spicy Tantanmen (Japanese Dan Dan Noodles)
Yield: Serves 2 servings
Ingredients: 2 servings Chinese-style noodles (thick noodles); 3 3/4 cups water (900 ml); 3.5 oz ground pork (100 g); 8 -inch piece green onion, finely chopped (about 20 cm); scant 1 teaspoon ginger, minced; 1 tablespoon doubanjiang (chili bean paste); 2 tablespoons chicken bouillon paste (such as S&B Chinese Soup Base or similar); 1-1 1/2 tablespoons vinegar; 2 teaspoons soy sauce; 1/2 teaspoon sugar; 3-4 tablespoons tahini (sesame paste); 1 tablespoon vegetable oil plus sesame oil; Chili oil, to taste; Salt, as needed for seasoning

ちわここ @chiwacoco

Our go-to tantanmen! Spicy and rich in flavor. Thank you to the 1,000 people who have tried this recipe!
Recipe background:
I created this because I couldn't find a tantanmen that matched my taste.

ちわここ @chiwacoco

Our go-to tantanmen! Spicy and rich in flavor. Thank you to the 1,000 people who have tried this recipe!
Recipe background:
I created this because I couldn't find a tantanmen that matched my taste.

Saved

Ingredients

Serves 2 servings

2servings Chinese-style noodles (thick noodles)
3 3/4 cupswater (900 ml)
3.5 ozground pork (100 g)
8-inch piece green onion, finely chopped (about 20 cm)
scant 1 teaspoon ginger, minced
1 tablespoondoubanjiang (chili bean paste)
2 tablespoonschicken bouillon paste (such as S&B Chinese Soup Base or similar)
1-1 1/2 tablespoonsvinegar
2 teaspoonssoy sauce
1/2 teaspoonsugar
3-4 tablespoonstahini (sesame paste)
1 tablespoonvegetable oil plus sesame oil
Chili oil, to taste
Salt, as needed for seasoning

Saved

Steps

1

Heat the oil in a wok or large skillet. Add the ground pork and cook well until browned and fragrant.
2

Add all the minced ginger, 2/3 of the chopped green onion, and the doubanjiang. Stir-fry over medium-low heat until aromatic.
3

Set aside 2 tablespoons of the cooked pork mixture for topping.
4

Add the water to the pan and bring to a boil. Skim off any foam, then add the ingredients marked ◎ (chicken bouillon paste, vinegar, soy sauce, sugar). Simmer over medium-low heat for 2–3 minutes.
5

Meanwhile, put the tahini in a bowl. Gradually mix in some of the hot soup to thin it out, then add the remaining green onion and stir to combine.
6

Start cooking the noodles according to package instructions.
7

While the noodles cook, taste the soup. If it's too mild, add salt to taste, then turn off the heat.
8

Once the heat is off, stir in the thinned tahini mixture.
9

When the noodles are done, drain them well and divide between serving bowls. Pour the soup over the noodles.
10

Top with the reserved pork mixture and drizzle with chili oil to taste.
11

Note: Depending on the vinegar you use, the soup may become quite tangy, so adjust to your preference.
12

You can use S&B Chinese Soup Base or similar chicken bouillon paste in place of the original brand.
13

Tsubakki-chan made this as a hot pot and it looked delicious! Of course, finish with ramen noodles.
14

You can easily make this with ingredients you have at home. If you like a richer flavor, use 4 tablespoons of tahini.
15

Doremi-chan made a version with leftover soup, glass noodles, and napa cabbage—it must be delicious and slurpable!
16

Noba-chan made a healthy version with lots of bean sprouts and cabbage in the soup—it looks tasty!
17

Noba-chan also made a super spicy version with a beautiful red color. Looks so good!