Tantanmen

Name: Tantanmen
Total time: 20 min
Ingredients: 1/4 cup tahini hulled; 1/4 cup rice wine vinegar; 3 tbsp soy sauce or tamari; 2 tbsp mirin; 360g dried ramen noodles or 4 x 140g packs fresh ramen noodles; 2 tbsp neutral oil; 2 tsp sesame oil; 1 onion thinly sliced; 1/4 cup gochujang; 200g bean sprouts; 8 cups boiling hot water; 2 x 5g sachets dashi powder; 300g firm tofu diced into 2cm pieces; 1 large bunch spinach trimmed; 4 jammy egg peeled and halved, to serve (see Note); 1/4 cup coriander leaves to garnish; 1/4 cup toasted sesame seeds lightly ground with a mortar and pestle, to garnish (optional)

www.langbein.com

Whilst you can never beat an authentic ramen, this at-home version hits the spot and is relatively light and easy to make. Tantanmen is the Japanese version of Sichuan dan dan noodles, with a creamy,...

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Ingredients

1/4 cup tahini hulled
1/4 cup rice wine vinegar
3 tbsp soy sauce or tamari
2 tbsp mirin
360g dried ramen noodles or 4 x 140g packs fresh ramen noodles
2 tbsp neutral oil
2 tsp sesame oil
1 onion thinly sliced
1/4 cup gochujang
200g bean sprouts
8 cups boiling hot water
2 x 5g sachets dashi powder
300g firm tofu diced into 2cm pieces
1 large bunch spinach trimmed
4 jammy egg peeled and halved, to serve (see Note)
1/4 cup coriander leaves to garnish
1/4 cup toasted sesame seeds lightly ground with a mortar and pestle, to garnish (optional)