Tantanmen is a Chinese noodle dish, and very popular in Japan. There are many tantanmen restaurants in Japan and some ramen houses serve it as well, but tantanmen is much easier than making ramen soup—and tastes great! This contains some Chinese spices that are not very common but many Chinese supermarkets have them in the spices aisle.
Yield: 2 servings
Time: 20 minutes
Ingredients
- 6oz (180g) ground pork
- 1 clove pressed garlic
- 1/2 tbsp grated ginger
- 1 long green onion (chopped)
- 2 bags of Chinese noodles
Spices
- 2 tbsp sesame paste
- 2 tsp doubanjiang
- 1 tsp sweet bean sauce (traditional: 甜麺醤, simplified: 甜面酱）
- 1 tsp rayu
- 1/4 cup soy sauce
- 1 tbsp miso paste
- 2 tbsp chicken powder
- 1 tbsp sake
Preparation
- Heat a sesame oil in a frying pan, add doubanjiang, then add garlic, ginger, and green onion, and stir for 30 seconds.
- Add ground pork, cook for 3 minutes over medium heat
- Add sake, soy sauce, miso, chicken powder, sweet bean sauce, sesame paste, and mix
- Add 4 cups of water, and when it boils add rayu and simmer for 10 minutes on low heat
- Put the noodles in hot water to separate (you can use instant noodles if you can not find fresh noodles).
- Put noodles in a bowl, add soup, and serve!
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Thank you so much Mai! Hummm I know what I’m cooking for dinner!
Ganbatte!
OISHI !!!!!!!!!!! It’s even better then the one at my favorite ramen shop! WOW plus I can make it even more spicy!! wow Thx Mai =)
That’s so great! Glad it turned out well! Jyouzu jyouzu!
how much sake? you have sake in the recipe but not in the ingredients list. thanks!
Ah! Thank you for catching that! I just fixed it. 1 tbsp sake!
How long do I boil the noodles for?
It depends on the noodles you’re using. I used the pre-packaged wet noodles and you only have to warm them a little to separate. If you’re using a different kind of noodle, just follow the directions on the package. Hope that helps! -Mai
Hi Mai,
I like your blog. Yesterday I cooked tantanmen following your recipe (although I could not find all ingredients here in Tuscany – Italy…). If you want to have a look at my food blog, I started adding the English translation to my recipes :-)))
Cheers,
Marina
Thanks Marina, I’ll have a look!
Fantastic recipee! I tried several and this one hits the real thing. I would just add some fresh sanshou pepper!
Thanks for great help!
Hey Mai, is there no peanuts or peanut oil in Tantanmen?