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Tantanmen (Tan Tan Ramen)
5 from 6 votes

Tantanmen (Tan Tan Ramen)

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2 servings
Calories: 615 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Fusion, Japanese

Ingredients

Meat
  • 30 g green onion white part
  • 1 tsp sesame oil toasted
  • 150 g ground pork see note for vegetarian option
  • 1 pinch black pepper
  • 1 pinch salt
  • 1 pinch sugar
  • 1 dash soy sauce
  • 1 tsp ginger root or ginger paste, grated
  • 1 tsp garlic or garlic paste, grated
  • 1 tbsp chili bean sauce (tobanjan)
Broth
  • 4 tbsp white sesame paste (nerigoma) or smooth peanut butter
  • 2 tsp sesame seeds ground
  • 2 tbsp tsuyu sauce or soy sauce
  • ½ tsp rice vinegar
  • 2 tsp Chili oil rayu
  • 4 tsp chicken bouillon powder see note for vegetarian option, Chinese-style, granules
  • 600 ml water
Tantanmen
  • 2 portions ramen noodles
  • 100 g bok choy aka pak choi
  • 2 tbsp green onion green part, finely sliced to garnish
  • Chili oil rayu

Instructions

Seasoned Meat
    Cup of Yum
  1. Finely dice the white part of 30 g green onion.
  2. Heat a frying pan on medium heat and add 1 tsp toasted sesame oil. Once hot, add 150 g ground pork with 1 pinch salt and pepper and fry until sealed. 
  3. Add half of the finely diced green onion, 1 pinch sugar, 1 dash soy sauce, 1 tsp grated ginger root, 1 tsp grated garlic and 1 tbsp chili bean sauce.
  4. Stir fry until the liquid is completely reduced, then remove from the heat and place a lid on top to keep it warm.
Tare and Broth
  1. Bring a pot of water to a boil for your noodles. While you wait, prepare the serving bowls and add the following to each bowl to make the "tare": 1 tbsp tsuyu (or soy sauce), 1 tsp ground sesame seeds, ¼ tsp rice vinegar, 1 tsp chili oil, 2 tbsp sesame paste (or smooth peanut butter) and divide the other half of finely diced green onion between each bowl. Whisk thoroughly.
  2. Boil 600 ml water for the broth and mix in 4 tsp Chinese-style chicken bouillon powder (granules). Mix until dissolved and then pour 300ml into each serving bowl. Mix until well combined. (If using dry noodles, I recommend doing this step later when the noodles are almost ready.)
Noodles
  1. Wash 100 g bok choi (pak choi) and cut off the roots.
  2. Boil 2 portions ramen noodles and set a timer for 1 minute less than the time stated on the packaging.
  3. When the timer goes off, add the pak choi to the pot and cook for the remaining 1 minute. Remove from the heat and drain the water.
  4. Divide the noodles between each bowl and top with the seasoned pork.
  5. Place the blanched pak choi on top and garnish with 2 tbsp green onion and a drizzle of chili oil (rayu).
  6. Enjoy!

Notes

  • Make it vegetarian: Swap the pork for ground tofu or "texturized vegetable protein" (TVP) and use vegetable stock instead of chicken stock.
  • Using dry noodles will increase the cooking time. If you're using dry noodles, start cooking them just as the pork has browned so that everything is ready at the same time.
  • If you can't find ramen noodles, try our ramen noodle hack using spaghetti!
  • NOTE: the nutrition facts below are based on drinking up the soup (drinking soup is optional and not expected).

Nutrition Information

Calories 615kcal (31%) Carbohydrates 47.6g (16%) Protein 22.1g (44%) Fat 34.9g (54%) Saturated Fat 10g (50%) Polyunsaturated Fat 9.2g (54%) Cholesterol 59mg (20%) Sodium 3087mg (129%) Fiber 8g (32%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 615

% Daily Value*

Calories 615kcal 31%
Carbohydrates 47.6g 16%
Protein 22.1g 44%
Fat 34.9g 54%
Saturated Fat 10g 50%
Polyunsaturated Fat 9.2g 54%
Cholesterol 59mg 20%
Sodium 3087mg 129%
Fiber 8g 32%

* Percent Daily Values are based on a 2,000 calorie diet.