Servings: 1
Tantanmen 坦々麺
Tantanmen（担々麺）is the Japanese Dan Dan noodles. ramen noodles are swimming in a deliciously balanced soup with hot spiciness and a melow nutty sweetness.
Ingredients
Pork mince
- 250 g pork mince
- 1 tbsp sake
- 1 ½ tbsp soy sauce
- 1 ½ tbsp tenmenjan Chinese sweet miso paste
soup
- 1 tbsp or 10g finely chopped Zasai
- 5 cm 2 inch finely chopped shallots (white part)
- 1 tsp rice vinegar
- 1 ½ tbsp soy sauce
- 2 tbsp Chimajyan sesame paste
- 1 tbsp Rayu Japanese chili oil
- 150 ml water
- 1 tsp torigara soup granules
- 150 ml soy milk
Noodle and toppings
- 1 ramen noodle
- ¼ pak choy parboiled
- 20 g of pork mince *1 from the pork minced cooked. Freeze left over
- Bean sprouts optional
Instructions
- Make miso pork
- Cook the pork mince in a frying pan over medium heat.
- When the mince changes colour, add the sake, soy sauce, and tenmenjan.
- Cook the mince further until the sauce thickens and all the mince is coated in sauce.
- Turn the heat off and set aside.
- Make Noodles
- Chop the zasai finely and set aside.
- Chop the shallots finely and set aside.
- Place zasai, shallots, vinegar, soy sauce, sesame paste, rayu in a ramen bowl.
- Boil 150ml water in a small saucepan and dissolve the torigara soup granules.
- Add soy milk to the saucepan and turn the heat off just before it boils.
- Pour the soy milk soup base into the ramen bowl.
- Stir all soup ingredients together.
- Cook ramen noodle in a separate pot.
- Drain the noodle and add it to the ramen bowl.
- Top with pork mince, pak choy and bean sprouts.
- Garnish with chopped shallots.
Nutrition
Calories: 1617kcal, Carbohydrates: 9g, Protein: 81g, Fat: 115g, Saturated Fat: 21g, Cholesterol: 194mg, Sodium: 3271mg, Potassium: 1100mg, Fiber: 0g, Sugar: 4g, Vitamin A: 590IU, Vitamin C: 13.5mg, Calcium: 245mg, Iron: 4.2mg