Cold Sesame Noodles (Hiyashi Tantan Udon)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2 servings
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Calories
879 kcal
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Course
Main Course
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Cuisine
Japanese-Chinese Fusion
Cold Sesame Noodles (Hiyashi Tantan Udon)
Description
Cold Sesame Noodles (Hiyashi Tantan Udon) feature a chilled sesame-based broth made by blending nerigoma sesame paste with chicken stock and soy milk, seasoned lightly with salt. This mixture forms a creamy, smooth base served cold. The spicy beef topping involves stir-frying ground beef with fragrant garlic, ginger, toasted sesame oil, and aromatic spices including Sichuan peppercorn, doubanjiang, and miso paste. Cane sugar balances the heat and adds subtle sweetness.
The noodles used are udon, boiled until tender and chilled before assembly. The cold broth coats the thick noodles, while the spicy beef provides a rich, umami layer and lively kick. Garnishes like sliced scallions, toasted sesame seeds, and chili oil offer texture and further depth.
This dish presents a mix of creamy, spicy, and chewy elements, perfect for warm days or when a refreshing but flavor-packed meal is desired. The preparation separates components so that the cold broth and hot beef topping create a dynamic eating experience.
Ingredients
Cold Sesame Soup
- 3 tablespoons nerigoma (tahini will work)
- ½ cup chicken stock low sodium
- ½ cup soy milk
- ½ teaspoon salt
Spicy Beef Topping
- 1 tablespoon sesame oil toasted
- 10 grams garlic (1 large clove, grated)
- 8 grams ginger (small knob peeled & grated)
- ½ teaspoon Sichuan peppercorn ground
- 2 teaspoons cane sugar evaporated
- 150 grams ground beef
- 1 tablespoon miso paste
- 1 tablespoon doubanjiang
- 1 tablespoon oyster sauce
For Serving Udon
- 2 ervings udon noodles
- 1 scallion (greens thinly chopped)
- 1 teaspoon sesame seeds toasted
- 2 teaspoons Chili oil (to taste)
Instructions
- To make the cold sesame broth, add the nerigoma to a bowl and add a few tablespoons of the chicken stock. Stir the mixture until it forms a smooth paste, and then stir in a few more tablespoons of stock. Repeat until the mixture is smooth and pourable
- Add the remaining chicken stock, soy milk, and salt, and stir until the salt has dissolved. Cover and refrigerate while you prepare the other components.
- Bring a pot of water to a boil for the udon noodles.
- Heat a frying pan over medium-high heat and add the sesame oil, garlic, and ginger. Stir-fry for about a minute until it's very fragrant.
- Add the Sichuan pepper and sugar and stir for a few seconds to combine.
- Add the ground beef and use the side of a spatula to break the meat up into small crumbles.
- When the beef is cooked, add the miso, doubanjiang, oyster sauce, and stir-fry until the seasonings are evenly distributed. Turn off the heat and set the spicy beef aside while you boil the noodles.
- Boil the noodles according to the package directions, and when they're done cooking, drain them and chill under cold running water. Dump the noodles into a bowl of ice water to thoroughly chill the udon and then drain thoroughly, removing any remaining chunks of ice.
- Divide the noodles between two bowls and then pour half of the chilled sesame broth over each bowl.
- Top each bowl of Tantan Udon with half of the spicy beef, half of the scallions, and sprinkle toasted sesame seeds. Finish the cold sesame noodles with a drizzle of your favorite chili oil to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 879 kcal
% Daily Value*
| Calories | 879kcal | 44% |
| Carbohydrates | 89g | 30% |
| Protein | 37g | 74% |
| Fat | 44g | 68% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 2522mg | 105% |
| Potassium | 569mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 165mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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