Tan Tan Ramen (Tantanmen) Recipe

Name: Tan Tan Ramen (Tantanmen) Recipe
Total time: 50 min
Ingredients: 2 Tbsp Japanese sesame paste (neri goma) (substitute it with Chinese sesame paste or tahini, or make my Neri Goma recipe); 1 Tbsp soy sauce; 1 tsp rice vinegar (unseasoned); 1 Tbsp la-yu (Japanese chili oil) (use store bought or make my quick and easy Homemade La-yu); 1 knob ginger (1 inch, 2.5 cm); 2 cloves garlic; 1 Tbsp neutral oil; 6 oz ground pork (use meat alternatives or chopped mushrooms for vegan/vegetarian); 1 Tbsp sake (substitute it with Chinese rice wine or dry sherry); 1 Tbsp doubanjiang (spicy chili bean paste) (use either the spicy or non-spicy type, or use gluten-free doubanjiang); 2 tsp soy sauce (use gluten-free soy sauce for GF); 1½ cups chicken stock/broth (plus more to dilute the broth, as desired; use salted or unsalted; you will adjust the salt level to taste in the final stage of seasoning the ramen broth); 1½ cups unsweetened soy milk (plus more to make the broth creamier, as desired); Diamond Crystal kosher salt (for seasoning the broth, to taste); 1 head Shanghai bok choy; 2 servings fresh ramen noodles (10–12 oz or 283–340 g fresh noodles; 6.3 oz or 180 gdry ramen noodles; I use medium-thick, wavy ramen noodles by Myojo; you can also useGF ramen noodlesfor gluten-free)

foryoueats.com

This Tan Tan Ramen recipe is a delicious and flavorful dish that combines Japanese and Chinese flavors. Ready in 50 min, serves 2.

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Ingredients

2 Tbsp Japanese sesame paste (neri goma) (substitute it with Chinese sesame paste or tahini, or make my Neri Goma recipe)
1 Tbsp soy sauce
1 tsp rice vinegar (unseasoned)
1 Tbsp la-yu (Japanese chili oil) (use store bought or make my quick and easy Homemade La-yu)
1 knob ginger (1 inch, 2.5 cm)
2 cloves garlic
1 Tbsp neutral oil
6 oz ground pork (use meat alternatives or chopped mushrooms for vegan/vegetarian)
1 Tbsp sake (substitute it with Chinese rice wine or dry sherry)
1 Tbsp doubanjiang (spicy chili bean paste) (use either the spicy or non-spicy type, or use gluten-free doubanjiang)
2 tsp soy sauce (use gluten-free soy sauce for GF)
1½ cups chicken stock/broth (plus more to dilute the broth, as desired; use salted or unsalted; you will adjust the salt level to taste in the final stage of seasoning the ramen broth)
1½ cups unsweetened soy milk (plus more to make the broth creamier, as desired)
Diamond Crystal kosher salt (for seasoning the broth, to taste)
1 head Shanghai bok choy
2 servings fresh ramen noodles (10–12 oz or 283–340 g fresh noodles; 6.3 oz or 180 gdry ramen noodles; I use medium-thick, wavy ramen noodles by Myojo; you can also useGF ramen noodlesfor gluten-free)