Tantanmen
Japanese Spicy Sesame Noodles
A comforting and flavorful Japanese take on Dan Dan noodles, featuring a rich, spicy sesame broth, savory ground pork, and tender ramen noodles. This version is often milder and creamier than its Sichuanese counterpart.
🧂 Ingredients
- 200 g Fresh ramen noodles(Or dried ramen noodles, prepared according to package directions.)
- 150 g Ground pork
- 600 ml Chicken broth(Low-sodium is recommended to control saltiness.)
- 3 tbsp Tahini (sesame paste)(Ensure it's smooth and creamy.)
- 2 tbsp Chili oil(Adjust to your spice preference. Look for one with chili flakes for texture.)
- 2 tbsp Soy sauce(Japanese soy sauce (shoyu) is ideal.)
- 2 heads Bok choy(Or other leafy greens like spinach or gai lan.)
- 2 cloves Garlic(Minced.)
- 1 tsp Ginger(Freshly grated or minced.)
- 1 tsp Sesame oil(For stir-frying.)
- Optional garnishes(Scallions (thinly sliced), toasted sesame seeds, a drizzle of extra chili oil.)
👨🍳 Instructions
- 1
Prepare the seasoned pork: Heat 1 tsp sesame oil in a wok or large skillet over medium-high heat. Add the ground pork and break it up with a spoon. Cook, stirring occasionally, until the pork is browned and slightly crispy, about 5-7 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan. Stir in the minced garlic and ginger and cook for another minute until fragrant.
⏱️ 8 minutes - 2
Make the broth base: In a small bowl, whisk together the tahini (sesame paste), chili oil, and soy sauce until smooth. In a separate saucepan, bring the chicken broth to a simmer over medium heat. Once simmering, reduce heat to low and stir in the tahini mixture until well combined and the broth is creamy. Keep warm over very low heat.
⏱️ 10 minutes - 3
Cook the noodles and greens: Bring a large pot of water to a rolling boil. Add the ramen noodles and cook according to package directions until al dente (usually 2-4 minutes for fresh noodles). In the last minute of cooking, add the bok choy heads (halved or quartered lengthwise) to the boiling water to blanch them until tender-crisp. Drain the noodles and bok choy thoroughly.
⏱️ 5 minutes - 4
Assemble the bowls: Divide the cooked ramen noodles between two deep serving bowls. Ladle the warm, creamy broth over the noodles. Top generously with the seasoned ground pork. Garnish with blanched bok choy and any optional toppings like sliced scallions, toasted sesame seeds, or an extra drizzle of chili oil.
⏱️ 2 minutes
💡 Pro Tips
- ✓The Japanese version of Tantanmen is typically less intensely spicy and more focused on the nutty, creamy sesame flavor compared to its Sichuanese origins.
- ✓For an extra creamy broth, you can add a splash of milk or unsweetened soy milk towards the end of simmering.
- ✓Adjust the amount of chili oil and chili flakes to achieve your desired level of heat. Start with less and add more if needed.
- ✓Ensure your tahini is well-stirred before measuring, as the oil can separate.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a spicier kick, add more chili oil or a pinch of red pepper flakes to the broth or as a garnish.
- Omit the ground pork for a vegetarian or vegan version. Consider adding pan-fried tofu or shiitake mushrooms for protein.
- Add other vegetables like bean sprouts, spinach, or corn.