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5.0 from 12 votes

Tsuyunashi Tantanmen

Tsuyunashi Tantanmen (汁なし担々麺) is a quick and delicious spicy ramen dish. In my version, I toss my noodles in a spicy, nutty sesame sauce and top them with ground pork stir-fried with caramelized scallions, ginger, and garlic. It comes together in about 15 minutes and makes for a satisfying meal when the craving for ramen strikes.

Prep Time
5 mins
Cook Time
5 mins
Total Time
13 mins
Servings: 2 servings
Calories: 1090 kcal
Course: Main Course
Cuisine: Japanese-Chinese Fusion

Ingredients

Tantanmen Pork
  • 150 grams ground pork
  • 2 teaspoon soy sauce
  • 1 tablespoon mirin
  • ¼ teaspoon ground Sichuan pepper optional
  • 2 tablespoons vegetable oil
  • 30 grams scallions 3 large scallions, minced
  • 9 grams ginger grated
  • 9 grams garlic grated
  • 1 tablespoon doubanjiang
Tantanmen Sauce
  • 1 tablespoon Japanese sesame paste tahini will also work
  • 1 ½ tablespoons soy sauce
  • 2 teaspoons evaporated cane sugar
  • 2 teaspoons rayu
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 grams katsuobushi
  • ¼ cup boiling water
For serving
  • 260 grams ramen noodles
  • fried onions optional

Instructions

    Cup of Yum
  1. Marinate the pork with soy sauce, mirin, and ground Sichuan pepper. Let this rest while you prepare the other ingredients.
  2. To make the Tantanmen sauce, grind the katsuobushi and toasted sesame seeds into a powder using a mortar and pestle or clean spice grinder.
  3. Add this mixture to a bowl along with the sesame paste, soy sauce, sugar, rayu, and sesame oil, and whisk it until it's smooth and free of lumps. Whisk in the boiling water until you have a uniform sauce.
  4. Bring a large pot of water to a boil for the ramen noodles. You'll want to time adding the noodles to the water, so they're finished around the same time your pork stir-fry is done.
  5. To make the pork topping for the Tantanmen, heat the vegetable oil over medium-low heat and add most scallions (save some for garnish). Saute these until they're wilted and starting to brown around the edges.
  6. Add the grated ginger and garlic and saute the mixture until the aromatics are browned but not black.
  7. Add the doubanjiang and stir it into the oil until the oil is a vibrant orange color and the mixture is fragrant (about 20 seconds).
  8. Add the marinated pork to the pan and use a spatula to break up the meat into small crumbs. It's ready when the pork is cooked through and crumbly.
  9. When the ramen is cooked, drain it well and then transfer it to a bowl. Stir the Tantanmen sauce and drizzle it over the noodles. Toss the noodles in the sauce to coat and then plate the ramen up.
  10. Divide the pork topping between the plates and then garnish with the reserved scallions. I also like to top my Tantanmen with fried onions and some cayenne pepper.

Nutrition Information

Calories 1090kcal (55%) Carbohydrates 99g (33%) Protein 32g (64%) Fat 64g (98%) Saturated Fat 29g (145%) Cholesterol 55mg (18%) Sodium 3856mg (161%) Potassium 662mg (19%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 193IU (4%) Vitamin C 7mg (8%) Calcium 125mg (13%) Iron 8mg (44%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 1090

% Daily Value*

Calories 1090kcal 55%
Carbohydrates 99g 33%
Protein 32g 64%
Fat 64g 98%
Saturated Fat 29g 145%
Cholesterol 55mg 18%
Sodium 3856mg 161%
Potassium 662mg 14%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 193IU 4%
Vitamin C 7mg 8%
Calcium 125mg 13%
Iron 8mg 44%

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